Faux Lobster Rolls

Faux Lobster Rolls

Last month it seemed every time I picked up the recipe section of the Times Magazine, it featured lobster in some guise. Lobster rolls in particular make my taste buds prickle, but lobster is pricy in these parts, and it takes a lot of effort to yield enough lobster meat for an authentic lobster roll.

So here’s my blatant, no apologies, rip-off of this classic New England sandwich. I brought it to a “Girl’s Night” party; the salad in one container and lettuce leaves washed and ready for stuffing in another. I designed the rolls to suit my needs for less fat, less cash and less hassle.

I used a package of langostino tails, which have a meaty-lobsterish taste and texture, which I purchased in the frozen seafood department at Trader Joe’s. You could, however, substitute them with cooked shrimp.

According to Wikipedia,”… Langostino is a Spanish word with different meanings in different areas. In America, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs.”

Whatever its meaning, langostino was good in this recipe. I imagine the salad would be really good in a toasted and buttered big, fat bun!

Recipe: Faux Lobster Rolls


  • 1 (12 ounce) package frozen Langostino Tails, thawed* or 1 3/4 cup chopped lobster or shrimp (with paper towels or a clean cloth, press as much liquid as possible out of the seafood)
  • 3/4 cup mayonnaise, homemade or Hellman’s preferred (reduced fat is fine)
  • 1/2 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh chopped tarragon or dill
  • 2 tablespoons snipped chives
  • 1/3 cup diced celery
  • 1/4 teaspoon seafood seasoning, such as Old Bay
  • Pinch of cayenne, or to taste
  • Dash of Worcestershire (optional)
  • 10-16 sturdy romaine or endive leaves, washed


  1. Combine mayonnaise, lemon zest, juice, tarragon or dill, chives, celery, seafood seasoning, cayenne, and Worcestershire (if using).
  2. Pat dry thawed langostino tails to remove excess water. Stir into dressing and season to taste with kosher salt. (Other ingredients lend sodium so you may not feel it necessary.)
  3. Place in decorative bowl with lettuce wedges on the side for stuffing. (You may also stuff them prior to serving. If you do so, garnish each endive boat with additional fresh herbs and zest.)

Time: 15 minutes (if not stuffing)

Number of servings (yield): Enough salad to stuff appx.12-14 large leaves

Copyright © Peggy Lampman’s dinnerFeed.

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