When we went to Bar Harbor Maine, we got to taste some of the best lobster rolls around. When I recreate those tasty vacation eats at home, I’ve gotta think about cost and lobster isn’t the cheapest in the food chain. Luckily I’ve got a way for you to have that delectable, lobster roll taste for half the price! It’s a taste of New England in every bite!
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Ingredients
- 12 oz bag cooked langostino tails
- 1/4 cup butter
- 2 tbsp pesto
- 2 sweetbread hot dog buns
Instructions
- Put your oven on broil.
- In a medium heat skillet, add a 1 tbsp pat of butter and let it melt until it becomes foamy.
- Make sure they are thawed, drained and blotted with a paper towel.
- To the butter, add 1 tbsp of basil pesto and allow the flavors to mix then add your langostino tails and give a toss to thoroughly coat them.
- Add 1 tsp pat of butter to the top of the tails.
- As they start to warm up, they will release some water. I like to move the tails to one side to keep them warm and tip the water to the other side. Keep the water over the burner and tip the skillet slightly so the water burns off.
- When the liquid is reduced, add about 1 tsp more of pesto to the tails and when the liquid makes a track through it with the tongs or spatula, it’s ready for the final toss.
- Then immediately pull it off the heat and cover.
- I like to use Sweetbread or brioche hot dog buns for these but bratwurst bun also work well.
- Spread the inside of the hot dog bun with butter.
- Place it under the broiler and watch it carefully as sweetbread does brown quicker.
- When you see the outside getting done, wrap some foil pieces around it so the inside can keep browning without burning the outside.
- Now your perfectly toasted bun is ready for that langostino deliciousness.
- Scoop into your bun and enjoy that taste of New England on the cheap!
© 2024 Mrs Kringles Kitchen
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