Summer Lobster or Shrimp Rolls
Recipe type: Seafood recipe / dinner or lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 rolls
Summer Lobster or Shrimp rolls are simply toasted hot dog rolls stuffed with your favorite seafood salad, lobster, shrimp or both! Perfect for a light lunch or dinner.
  • 2 (8 oz) pkgs. Langostino Lobster Tails-(I used Pier 33 Gourmet)
  • (Or use 1 pound of shrimp- peeled, deveined, cooked)
  • 2 celery stalks - finely chopped
  • 1 to 2 green onions- finely chopped
  • ¼ cup Italian parsley - finely chopped
  • 2 lemons juiced (about 3 Tbsp.)
  • ⅓ cup extra-virgin olive oil
  • ⅛ tsp. garlic powder or 1 garlic minced
  • ½ tsp. Iodized or kosher salt
  • ¼ tsp. black pepper
  • 4 to 6 tsp. butter
  • 4 to 6 bakery hot dog buns( find in your bakery section at local supermarket)
  1. Carefully cut bakery buns in half lengthwise, leaving ½-inch uncut and set aside.
  2. Thaw langostino lobster tails in cold water for about 10 minutes
  3. Drain and rinse the tails under running water, and repeat for another 2 to 3 minutes. Drain well.
  4. Chop the lobster tails into smaller pieces. Place them into a bowl and add celery, green onions and Italian parsley.
  5. Whisk together lemon juice, olive oil, garlic powder (or fresh garlic), salt and pepper. Pour the dressing into the bowl and toss to coat. Chill seafood salad if you are planning to serve it later in the day.
  6. Spread 1 teaspoon of butter inside each bun. In a non-stick pan or on the barbeque and toast the buns, place the buns side down on low heat for about 1 to 2 minutes, or until golden and toasty, and set aside. Fill each bun with seafood mixture, about 2 to 3 tablespoons. Serve immediately.
  7. Yields: 4 to 6 rolls
Recipe by 2 Sisters Recipes by Anna and Liz at