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An aerial view of a lobster roll dupe. The langostino roll is plated in vintage red and white checkered diner platters.
Adapted from Chef Craig Flynns recipe in his cookbook "Out of New Nova Scotia"

Cheaters "Lobster Roll" (Langostino)

5 from 1 vote
This langostino roll is an incredibly satisfying dupe to the famous East Coast lobster roll. Trust me; it's Nova Scotian approved! This recipe's for all the Maritimers who moved to the West Coast and don't have access to fresh lobster (without dropping a cool $100).
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Mains
Cuisine: Nova-Scotian
Calories: 755
Ingredients Equipment Method Notes

Ingredients
  

  • ⅓ cup mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp tabasco
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard I prefer a coarse grain
  • 1 tsp red wine vinegar
  • ⅛ cup fresh chives chopped and packed
  • 1 tbsp fresh dill chopped and packed
  • ¼ cup celery finely diced or minced; save the leaves and mince as well
  • kosher salt to taste
  • freshly ground pepper to taste
  • ¾ lb cooked langostino tail meat chilled; see note
  • ¾ cup shredded lettuce iceberg or romaine
  • 2 French-style Brioche Buns may sub white sandwich rolls or hot dog buns; see note

Equipment

  • 1 large bowl
  • 1 whisk
  • 1 large spoon

Method
 

  1. In a medium or large bowl, whisk together mayonnaise, Worcestershire sauce, Tabasco, vinegar, mustard, lemon juice, salt and pepper.
  2. Add in celery (and leaves), chives, and dill; mix to combine.
  3. Line each roll with shredded lettuce and divide lobster mixture among rolls. Serve with lemon wedges (and potato chips if you really want to go the extra mile).

Notes

I've only ever found langostino tails in the frozen section at the grocery store. Trader Joe's consistently has them in stock. I use the entire bag for this recipe; this will yield 2 generously sized rolls. 
DO NOT SKIP THIS STEP! Make sure to thaw langostino tails and draw out most of the moisture before starting this recipe. I typically line a large shallow bowl with layers of thick paper towel or clean kitchen towels, then lightly squeeze and press to release moisture. You will have to do this a couple of times before they're dry enough. 
NOT USING FRENCH-STYLE BRIOCHE BUNS? If you're using white sandwich rolls or hot dog buns, you may want to hit them with a little butter and pan-toasting action. Spread butter over each cut side of the roll; fry in a skillet until just golden brown.
I find I don't need to do this with french-style brioche hot dog buns, they're buttery and rich enough as is.