Craving a taste of the sea without the hefty price tag of fresh lobsters? This langostino lobster roll recipe delivers all the rich, buttery flavors of a classic New England lobster roll—at a fraction of the cost.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
When I think of summer on the East Coast, lobster rolls immediately come to mind. Whether it’s a Maine-style lobster roll with a light mayo dressing or a warm Connecticut-style roll dripping in melted butter, these sandwiches are the ultimate treat. Sadly, fresh lobster isn’t exactly the most affordable alpha-gal friendly protein, but that’s where langostino comes in.
In This Article
What is a Lobster Roll?
If a hot dog is Coney Island, a lobster roll is Nantucket. This classic New England sandwich combines big, juicy chunks of lobster meat with a few simple ingredients, all tucked into a toasted bun that’s as golden as a summer sunset. It’s a staple in coastal regions, offering a taste of the sea in a handheld form that feels way fancier than it actually is.
Maine-Style Lobster Roll
A Maine lobster roll is traditionally served cold, featuring chilled lobster meat lightly dressed with mayonnaise. A touch of lemon juice and finely chopped celery or chives are often added for extra flavor and crunch. These cold lobster rolls emphasize the lobster’s natural sweetness, complemented by the creamy mayo and subtle seasonings.
Connecticut-Style Lobster Roll
In contrast, a Connecticut-style roll is served warm. The lobster meat is gently warmed in melted butter and placed into a toasted bun. Unlike its Maine counterpart, this buttery lobster roll skips the mayo.
Sage Advice: If you crave a Connecticut lobster roll, but don’t do dairy, substitute vegan butter. It delivers all of the buttery flavor without an alpha-gal reaction.)
Both types of lobster rolls are absolutely delicious, delivering a taste of New England in every bite. Honestly, I wouldn’t turn down either if one magically appeared in front of me.
Key Ingredients in Lobster Rolls
A lobster roll may look like a simple sandwich, and it comes together with a few key ingredients. The captain of this Maine-style seaside dream? Lobster, naturally! Its first mates? Fresh lemon juice, a hint of mayo, and a sprinkle of seasonings—all working together to let the lobster steer the ship. Here’s what you’ll need to make this delicious lobster roll recipe at home:
- Lobster meat: Whether you go for fresh lobster meat or budget-friendly langostino tails, you can’t have a lobster roll without it.
- Mayonnaise: Just enough to lightly coat the lobster.
- Celery: Adds a little crunch.
- Fresh lemon juice: A splash of citrus brings out the lobster’s natural sweetness.
- Seasonings: Fresh chives, sea salt, and ground black pepper keep the flavors bright and simple.
- New England hot dog buns: These iconic buns are cut on top, not the side, with flat edges perfect for grilling. Can’t find New England buns? Brioche buns are a worthy substitute, offering the same buttery vibes and soft texture.
Best Types of Lobster for Lobster Rolls
When crafting the perfect lobster roll, the type of lobster you choose can make all the difference. While traditional recipes call for fresh lobsters, there’s a more affordable and equally delicious alternative: langostino lobster.
Langostinos may resemble small lobsters, but they’re actually a different type of crustacean. Despite this distinction, they offer a similar sweet, tender meat that’s perfect for lobster rolls.
As a bonus, langostino lobster is a much more affordable seafood option. While prices vary, a pound of lobster meat at the seafood counter near me is currently about $50. In contrast, frozen langostino tail meat costs about $15 per pound.
I’ve made these rolls both ways — with fresh lobster when I’m feeling fancy (or when someone else is buying), and with langostino when I’m being practical. Whichever route you go with your homemade lobster rolls, using pre-cooked lobster meat can save time and effort in the kitchen. This approach allows you to enjoy your lobster roll without the hassle of cooking and shelling the lobster yourself.
How to Make Lobster Rolls
Making lobster rolls at home might sound fancy, but it’s super easy. In just minutes, you’ll be digging into the flavors of New England with these simple steps:
- Prepare the lobster mixture: Gently combine cooked lobster meat with a light dressing of mayonnaise, fresh lemon juice, finely chopped celery, and seasonings.
- Warm the buns: Toast split-top buns in the oven or on the grill with a bit of melted butter or olive oil until golden brown on the edges.
- Assemble the rolls: Fill each bun generously with the lobster mixture, piling the meat high for a perfect sandwich.
- Serve and enjoy: Enjoy your lobster rolls with your favorite sides — and a cold beer or glass of wine, as desired.
To Make This Lobster Roll Recipe Dairy Free
It’s easy to make a dairy-free version of these langostino lobster rolls. Simply pick your favorite butter substitute — I recommend olive oil for vegan butter. Then follow the same instructional steps in the regular recipe below:
- ¼ cup celery, finely diced (about 3 stalks)
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- ¼ cup fresh chives, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 24 oz cooked langostino tails, fully defrosted (2 packages if buying frozen at Trader Joe’s)
- 1-2 tablespoons olive oil or vegan butter
- 8 Trader Joe’s top-split brioche hot dog buns
What to Serve with Lobster Rolls
Pairing your lobster roll with the right side dishes can make your meal even more memorable. Here are some classic accompaniments that complement the rich flavors of a lobster roll:
- Kettle-cooked potato chips: Their extra crunch and slight saltiness provide a satisfying contrast to the tender lobster meat. My two favorite alpha-gal friendly options are Kettle Brand (I adore the jalapeno flavor) and Siete.
- Coleslaw: Crisp and tangy coleslaw adds a refreshing balance to the buttery richness of the lobster roll. Try it with my favorite classic coleslaw and spicy coleslaw recipes.
- French fries: Whether classic, curly, or sweet potato, fries are a universally loved side that pairs beautifully with a lobster roll.
How to Store Leftover Lobster Rolls
Lobster rolls are best enjoyed fresh, but proper storage is key if you find yourself with leftovers. To keep things tasting their best, follow these simple tips:
- Keep the lobster mixture separate: Always assemble each sandwich just before eating and never prep them in advance to avoid soggy buns. Store the lobster mixture and buns separately.
- Use an airtight container: Place the lobster mixture in an airtight container and refrigerate for up to three days. Realistically, it might not last that long—leftovers in my house tend to disappear with a fork straight out of the container within 24 hours.
- Get creative with leftovers: The lobster mixture is delicious on its own or as a topping for a bed of lettuce, turning it into a quick and easy lobster salad.
Langostino Lobster Rolls
Ingredients
- ¼ cup celery, finely diced (about 3 stalks)
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- ¼ cup fresh chives, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 24 oz cooked langostino tails, fully defrosted (2 packages if buying frozen at Trader Joe’s — see note below)
- 1-2 tablespoons salted butter, melted (or use olive oil for dairy-free)
- 8 top-split brioche hot dog buns (I used Trader Joe's)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine the celery, mayonnaise, lemon juice, chives, salt, and pepper. Set aside.
- Be sure the langostino lobster tails are fully defrosted. Drain any excess water and then gently pat them dry with paper towels.
- Add the langostino tails to the mayonnaise mixture and stir carefully to cover the lobster.
- Carefully open each hot dog bun and brush with melted butter or olive oil.
- Toast buns open side down in the preheated oven for about five minutes, or until they are warmed through and lightly crispy.
- Fill each warmed bun with the lobster mixture and serve immediately.
Notes
- If using frozen langostino tails, thaw them thoroughly to prevent a watery filling. Place the frozen langostino in a colander set over a bowl and refrigerate overnight to allow excess moisture to drain.
- If you don’t have (or don’t like) fresh dill, experiment with other fresh herbs. Parsley, dill, and tarragon all work well in this recipe.
- While the classic recipe is simple, adding a pinch of smoked paprika or a dash of hot sauce can provide a subtle kick that complements the sweetness of the langostino meat.
- Traditional New England lobster rolls are served in split-top hot dog buns, which have flat sides ideal for toasting. If unavailable, brioche buns make a suitable alternative, offering a buttery flavor and soft texture. Brush the sides with melted butter and toast them in a skillet until golden brown for added crispness.
- You can also grill the hot dog buns by placing them face down over the indirect heat and toasting for about one minute.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Such a simple and elegant way to enjoy seafood
So yummy! And super easy to make.