Langostino Lobster Rolls with Spring Peas

These “lobster” rolls are made with Langostino tail meat. Langostino is not really a lobster, and costs significantly less. Its flavor and texture are very similar, and restaurants sometimes substitute Langostino to offer lobster-like dishes at a lower price. Some species of langostino look somewhat like a flattened lobster, while others resemble a prawn. What we call Langostino in the US is the meat of the squat lobster, which is neither a true lobster nor a prawn, but more closely related to porcelain and hermit crabs.

I love lobster rolls, having first enjoyed them on the East Coast when visiting family. Sweet lobster in a light lemony dressing on a soft roll with a side of slaw is about as New England as it gets. The recipe here uses langostino for cost savings, but can be made with regular lobster if that is your preference. If I want to splurge, I’ll make this with real, fresh lobster.

For a twist I added spring peas. They are purely optional and may offend a lobster roll purist, so leave them out if they are not your thing. I like their fresh sweet taste, and happened to have an abundance of them on hand. They bring additional texture and flavor, but if they are not available or desired, the recipe is delicious without them.


3  Cups cooked Langostino or Lobster meat
1/2 Cup Spring Peas, shelled (optional)
1/3 - 1/2 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Chives, minced
2 Tablespoons Fresh Italian Parsley, minced
1 Teaspoon Old Bay Seasoning
1/8 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to Taste
6 Sausage Rolls, Hot Dog Buns or other soft sandwich rolls, Split
2 - 4 Tablespoons of butter


  1. Combine langostinos or lobster, peas, mayonnaise, lemon juice, chives, parsley, Old Bay, and cayenne if desired, in a mixing bowl.
  2. Taste the salad and adjust seasonings; adding salt and pepper if desired.
  3. If not serving immediately, cover and refrigerate salad; it will store well for several hours if needed before moving on to next step.
  4. Butter preferred rolls and toast, butter side down, on a preheated grill or in a skillet on the stove top, working in batches. Alternately, you could place in a toaster oven and toast with butter side up on a bagel setting. Toast until inside of bun is a golden brown.
  5. Fill each bun with about 1/2 cup of the langostino or lobster salad.
  6. Serve immediately.


These sandwiches can be used as either a main course or an appetizer. Slicing the filled rolls into three pieces will make a nice appetizer sized serving.

I initially frowned on the use of hot dog buns when experimenting with this recipe, but they have the right balance of flavor and texture so they don’t overpower the delicate texture and flavor of the filling.

Use the freshest ingredients possible, this sandwich has well balanced flavors and fresh juice and herbs are the key.

Bloody Mary Shrimp Cocktail

This is fun recipe that can be served at brunch, or as a starter for a casual summer supper. It can also be turned into appetizer shooters if desired, a total of 24 shooters can be made from this recipe. But I like more shrimp and less Mary to make it a beautiful appetizer. The vodka can be omitted for the flavor without the kick, or to include the younger generation in this fine feast.

Bloody Good!


Bloody Mary
2 quartz Tomato Juice
1 teaspoon Celery Seed
3 Tablespoons Hot Sauce
2 Tablespoons Worchestershire
3 Tablespoons Prepared or Freshly Grated Horseradish
1 Tablespoon Salt
1/4 Teaspoon Cracked Black Pepper
3 Limes Juiced
1.5 Cups Vodka (optional can omit for a non-alcoholic version)
Garnishes - Lemon or Lime Wedges, Celery Stick, Pickled Asparagus, Dilly Beans, Olives, Bacon Strips, Cubed Cheese on picks - be creative here!

Poached Shrimp
2 Dozen large raw shrimp (12 or under per pound), peeled and deveined.
2 Quartz Water
3 Bay Leaves
2 Lemons, cut in half
4 Tablespoons Old Bay Season
1 Teaspoon Salt


  1. Make Bloody Mary: Combine all the ingredients in a large pitcher and stir to fully blend. Chill in the refrigerator.
  2. Make cooking stock: Place all ingredients except shrimp in a large stock pot. Sqeeze juice out of the lemons into the liquid and then add the left over rind. Bring to a boil, reduce heat and simmer for about 10 minutes to allow flavors to combine.
  3. Cook shrimp: While stock is still simmering, add shrimp and poach for 5 minutes until shrimp are just cooked through. They will turn bright pink and curl.
  4. Pour Bloody Mary into serving glasses and garnish with shrimp and vegetables, or whatever your heart desires.