Summer Lobster or Shrimp Rolls

Summer lobster or shrimp rolls are made with toasted hot dog buns filled with your choice of seafood salad—lobster, shrimp, or a combination of both! Plus, these seafood salads are dairy-free, and with a few easy-to-follow steps, you can make them too. Whether you prefer lobster or shrimp, these rolls are absolutely irresistible!

Summer Lobster or Shrimp Rolls… But Better!

There’s nothing better than enjoying a juicy lobster or shrimp roll during the summer months. They make for a perfect lunch or dinner option, as they are light enough to comfortably have two as a meal. Best of all, there’s no mayonnaise, and you won’t even miss it!

These delicious seafood salads feature chopped celery, green onions, parsley, extra virgin olive oil, and lemon juice, all served on a buttery toasted bun. For a delightful and satisfying dining experience, serve them with a side of coleslaw or a green salad.

 

What is a Lobster Roll and Shrimp Roll?

Don’t confuse these traditional New England Boston-style lobster and shrimp rolls with typical Asian seafood rolls. These rolls are loaded with either chopped lobster or shrimp and tossed with (no mayonnaise) a zesty Italian-style dressing and served on toasted hot dog buns.

No mayonnaise in this recipe. The best part, you can prepare them at home for a fraction of the cost compared to any local seaside restaurant.

Recipe Tips

• I usually make these rolls using fresh shrimp, as my husband prefers.  And that’s great too. However, it usually requires a little more work: cleaning, deveining, boiling, and then chopping the shrimp. But this time,  I decided to make my job easier!  🙂
• So I decided to use the frozen langostino tails instead of fresh. And, it saved me some time, and I didn’t hear a complaint from my peanut gallery – either.
• Plus, for additional flavor with these summer lobster or shrimp rolls, I simply grilled the rolls (or you can toast them in a toaster oven) and added a slab of butter on each side.  Then filled them with the seafood mixture.

An Additional Fun Idea and Tip! To create a delicious appetizer, chill the seafood salad for at least one hour. Then, fill each bun with the seafood salad mixture. You can cut each bun into halves or thirds to create a “mini bun” effect. Top the filled buns with fresh chives before serving. These mini buns are a fun and perfect size for a large group, making them ideal for barbecues or parties!

 

Ingredients You Will Need:

• 2  (8- ounces) packages of 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

• 1/4 cup Italian parsley – finely chopped

• 2 lemons juiced (about 3 Tbsp.)

• 1/3 cup extra-virgin olive oil

• 1/8 tsp. garlic powder or 1 minced garlic

• 1/2 tsp. Iodized or kosher salt

• 1/4 tsp. black pepper

• 4 to 6 tsp. butter

• 4 to 6 bakery hot dog buns

  
  

How To Make Summer Lobster or Shrimp Rolls?

For this recipe, I decided to use frozen Langostino Lobster Tails that are “already pre-cooked” and peeled. I found them in the frozen food section at our local supermarket. The only prep work needed was to thaw and rinse them thoroughly.  And, the rest is easy! 

1.  PREPARE THE BUNS: Carefully cut bakery buns in half lengthwise, leaving 1/2-inch uncut, and set aside.

2.  PREPARE THE LANGOSTINOS: Thaw langostino lobster tails in cold water for about 10 minutes.  Drain and rinse the tails under running water, and repeat for another 2 to 3 minutes. Drain well.

3.  PREP and CHOP: Chop the langostino tails into smaller pieces. Place them into a bowl and add celery, green onions, and Italian parsley.

4.  MAKE THE DRESSING: 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.

5.  TOAST, FILL THE BUNS, & SERVE: Spread 1 teaspoon of butter inside each bun.  In a non-stick pan or on the grill and toast the buns, place the side of the buns down on low heat for about 1 to 2 minutes, or until golden and toasty, and set aside.  Fill each bun with a seafood mixture, about 2 to 3 tablespoons.  Serve immediately.

Yields: 4 to 6 servings

A Delicious Summer Lunch or Dinner

Lobster or Shrimp Rolls are easy enough to make and serve. Ideal for summer ladies’ lunch or brunch. Everyone LOVES them every time we make them. Plus, these shrimp rolls can also be made with our Easy Italian Shrimp Salad. In addition, you can try them with already steamed or boiled lobster, scallops, and crab meat.

These were super easy to make, and they turned out great! Also, try our Shrimp Salad with Cajun Mayo on Toasted Croissant, it too makes a delicious summer meal.  

A win-win!! 😉

Enjoy!

Don’t forget! If you try our summer lobster or shrimp rolls, please let us know by leaving a comment with a star rating. We would love to hear your thoughts! Sharing your insights and experiences not only helps us but also benefits others who read them. Thank you! 

More Delicious Seafood Recipes…

• Baked Flounder Filet Oreganata – Lightened!
• Roasted Red Snapper Italian Style
• Easy Italian Shrimp Salad
• Fresh Cod Fish Salad
• Best Lobster Sauce
• Bake or Roast Branzino with Lemon
• Baked Halibut & Sea Bass Oreganata
  

Thanks for stopping by and have a great day!  

Happy and Healthy Cooking  🙂

xo Anna and Liz