Recreate an East Coast Dining Experience With Me as I Make Langoustine Sandwich Rolls

The cilantro crema garnish adds a bit of spice and herb freshness to counteract the rich seafood and buttery roll. JeanMarie Brownson/TNS

I must confess: I travel primarily to eat. Restaurant reservations and specialty food stores dictate the itinerary. Ditto for cookware shops and trending eateries.

During a summer hiking trip to Maine, we detoured from the path to the sprawling Stonewall Kitchen store. There, gourmet mayonnaise and lobster tools became souvenirs and the motivation to indulge in lobster rolls at many roadside stands.

These sandwiches exude simple elegance: Sweet and tender seafood nestled in a buttery roll. I will never forget the warm, melted butter lobster roll masterpiece served at Red’s Eats in Wiscasset, Maine.

Once back home, I express gratitude to my loyal travel companions by cooking with my new purchases and recreating the dining experiences. This summer, we pay tribute to lobster rolls with a transportable version featuring a chilled seafood salad in a creamy dressing. Instead of using expensive fresh lobster, we opt for frozen peeled langoustine tails, shrimp or shelled crab meat. A combination of shellfish makes a terrific sandwich.

Frozen, ready to use, langoustine tails are usually available at Trader Joe’s and the freezer section of large supermarkets. Medium-sized, peeled and deveined cooked shrimp or crab meat make great substitutes. Cooked, shelled lobster works, of course. Always thaw frozen shellfish slowly by putting it in a bowl in the refrigerator for several hours or overnight. To prevent a soggy sandwich, drain the thawed seafood well and pat it dry before dressing it.

The following recipe makes eight sandwiches when tucked into brioche hot dog rolls. Look for those that are split down the top to resemble the traditional lobster rolls of Maine. Other soft buns also can be used. Toast the rolls to add flavor and crispness. Split croissants taste great here, no need to toast them. Or, serve the salad over lettuce leaves.

The cilantro crema garnish adds a bit of spice and herb freshness to counteract the rich seafood and buttery roll. Spoon the mixture into a squeeze bottle to enable an attractive drizzle. Leftover crema makes a terrific partner for tacos and grilled fish.

To transport the rolls to picnics or the backyard patio, pack the seafood mixture in a covered bowl and chill it thoroughly. Transport it on ice. Assemble the sandwiches on site or let guests make their own. Squeeze the crema over the top just before serving. Cut the rolls crosswise in half if desired.

Langoustine Sandwich Rolls

Makes 8 sandwiches

Note: You can use a combination of shellfish here if desired. The recipe can also be cut in half; you’ll need about 1 1/4 pounds of seafood.

• 3 bags (12 ounces each) frozen cooked and peeled langoustine tails, or 2 to 2 1/4 pounds peeled and deveined medium-sized shrimp, or lump crab meat
• 1/2 cup mayonnaise
• 1/4 cup mascarpone
• 1/2 small red onion, finely chopped, well rinsed, drained
• 1 rib celery, finely chopped
• 1/2 teaspoon Old Bay Seasoning (or 1/4 teaspoon each: salt, celery salt)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons each, finely chopped, fresh: chives, parsley
• 8 top-split brioche hot dog rolls (a 16-ounce package)
• Expeller pressed vegetable oil
• Cilantro crema, see recipe
• Chopped fresh chives, for garnish

1. Defrost langoustine, shrimp or crab meat overnight in the refrigerator in a bowl.

2. Place thawed langoustine, shrimp or crab in a colander set over a bowl. Press gently to extract some of the water. Then, wrap the seafood in paper towels and press lightly to dry it out a bit more. If using shrimp, chop lightly to make bite-size chunks.

3. Place mayonnaise, mascarpone, rinsed onion, celery, seasoning and pepper in a large bowl. Mix well. Stir in the langoustine tails, shrimp or crab. Mix well. Gently stir in chives and parsley. Refrigerate covered for 30 minutes or up to several hours.

4. Heat a large griddle or nonstick skillet over medium heat until a drop of water sizzles on contact. Lightly oil or spray the surface with oil and place buns on the griddle in a single, uncrowded layer (you may need to work in batches). Cook, turning every 30 seconds or so, to toast the sides. Remove from heat. If not serving right away, let the toasted buns cool on a wire rack.

5. To serve, cut buns crosswise if half if desired. Gently open buns and fill with equal amounts of the langoustine mixture. Drizzle tops with cilantro crema. Sprinkle with chives and serve.

Cilantro Crema

Makes about 1 1/4 cups

• 1 small clove garlic, halved
• 1/4 to 1/2 small serrano chile, stemmed, seeded
• 1/2 cup each: mayonnaise, mascarpone cheese
• 2 to 3 tablespoons milk, heavy whipping cream or half-and-half
• 1/2 cup loosely packed cilantro leaves
• 1/4 teaspoon salt

1. With the blender running, drop garlic and chile into it and process until finely chopped. Add remaining ingredients and process until smooth. Adjust the milk if needed to achieve the consistency of pourable cream. Refrigerate covered up to several days.

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