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Langostino Rolls
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Description
These beauties are a kissing cousin to Maine lobster rolls, using langostino in place of lobster and fresh tarragon to give unexpected flavor and depth.
Ingredients
- 1 pound Cooked Langostino
- 1 cup Mayonnaise (Light Is Fine)
- 1 bunch Green Onions, Finely Chopped
- 2 stalks Celery, Small Dice (about 1/2 Cup)
- 1 Tablespoon Minced Fresh Tarragon
- ½ teaspoons Salt
- ⅛ teaspoons Ground Black Pepper
- 2 Tablespoons Fresh Lemon Juice (about 1 Nice Sized Lemon)
- 6 whole Sub-style Sandwich Buns
- Softened Butter For Spreading On Buns
Preparation
Put the langostino in a colander and rinse under cool running water. Drain well. Rough chop the langostino. Just a very small amount chopping is all that is necessary because langostino are small.
Put langostino in a medium size bowl and add the mayonnaise, green onions, celery, minced tarragon, salt, black pepper, and lemon juice. Fold together. Cover and refrigerate for at least 1 hour to allow flavors to blend well.
When ready to serve, slice the rolls lengthwise, but do not go all the way through the roll. Leave one side attached. Open the rolls and butter the inside of each half. Place under a broiler and toast until golden brown.
Fill each roll with langostino filling. Serve immediately.
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