Langostino Rolls or Sliders

Langostino Rolls or Sliders

Have you ever had one of those days? You know…THOSE  DAYS! Those days when the winds of whatever seem to be having their way with you, blowing you and your would-be perfect day out of the known universe? How about one of those weeks? Months? Years? LIFETIMES?

I used to like to make plans and then I learned that plans can be easily derailed. So,  for a while whenever I made plans, I would also try to make contingency plans…for just in case something came up to impinge on the original plans. It’s a crazy, insane way to live–always waiting for the proverbial ‘other shoe’ to drop and trying to make plans to catch it before it hits the floor.

As a random side note, have you ever thought about the origin of ‘waiting for the other shoe to drop’? From my extensive five minute research on Google, I found that the phrase apparently has roots in apartment living with no noise barriers between rooms. The story goes that a man comes home from work late at night after all of his neighbors are asleep. He sits on the edge of his bed to take off his shoes. Without thinking he takes off his first shoe and let’s it the floor. The sound of the shoe hitting the floor awakens the tenant living in the apartment below. The tenant lays awake waiting for the noise from the other shoe to hit the floor, so that he can finally go back to sleep without being disturbed. In the meantime, however, the shoe-dropping neighbor has realized that he has probably awakened someone with the noise from the first shoe and has removed the second shoe and has quietly placed it on the floor. Just an interesting bit of Americana for your reading pleasure.

The point is this: I have been wanting to make these rolls for quite a while now. I had the ingredients all purchased and had set Tuesday, well actually this past Wednesday which somehow slid into today, as the day I would finally get everything made, photographed, and posted.

Tuesday didn’t work out and then on Wednesday my daughter needed me to babysit for my two little grandsons. I figured that I could cook with them here, particularly since this was an extremely simple recipe. But… just in case you are wondering what happens to fresh rolls (for the sliders) when a two year old with a toy lazer gun that his well meaning grandparents bought for him at the circus the previous night gets a hold of them, this picture will explain everything.

Langostino Rolls or Sliders

Yea. They get power blasted without mercy…except for one of them. I don’t know why one of them got spared. If it was not an inanimate object it would be sitting there in nerve-wracking anticipation waiting for that proverbial other shoe to drop on it. Poor little roll. My daughter, Katie, came home last night and put it out of its anticipatory agony and ate it, along with five of its squashed neighbors.

To further hamper my plans, that 2 pound bag of langostino from Costco that was definitely in the freezer a couple of days ago magically disappeared into thin air. My hubby confessed last evening that he had thrown it away because somehow the bag had ripped and the langostino had fallen out and become freezer burned. Oh well. I am now on Plan Q for getting this langostino marvel posted and I dispensed altogether with the sliders. To heck with it, go for the gusto and put this stuff inside sub-style sandwich rolls.

Update: The hubster got to eat one of these while I taking photos for this post. I’m pretty sure I heard him weeping openly in the family room saying something to the effect of, “I didn’t think I’d ever get to have something like this in Utah. I had a lobster roll the last time I was in Boston…but this is Utah…these taste better than the lobster roll from Boston…I love her, I love her, I am so in love with my amazing wife…”. I think I might have heard that last part spoken from his heart. I mean we’ve been married for almost 31 years and I can hear the words that his heart is shouting but that his mouth does not speak. Okay. It’s February and this is supposed to be the month of luuuuuuv. So this is about all you are going to get from me on that subject. Shudder.

For other recipes on this site using langostino please see:

Langostino Rolls or Sliders

Yield: Makes approximately 4-6 sub-style sandwiches

Recipe by Terri @ that's some good cookin'


  • 1 pound cooked langostino
  • 1 cup mayonnaise (I used light)
  • 2 stalks celery, small dice (about 1/2 cup)
  • 1 bunch green onion, finely chopped
  • 1 tablespoon minced fresh tarragon (sooooo good)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • juice of 1 fresh lemon (about 2 tablespoons)
  • 4-6 sub-style buns
  • butter, softened


  1. Put the langostino in a colander and rinse under cool running water. Drain well.
  2. Rough chop the langostino. Just a very small amount chopping is all that is necessary because langostino are small.
  3. Put langostino in a medium size bowl and add the mayonnaise, celery, onions, tarragon, salt, pepper, and lemon juice. Fold together. Cover and refrigerate for at least 1 hour to allow flavors to blend well.
  4. To serve, cut the rolls lengthwise, but do not go all the way through the roll. Leave one side attached. Open the rolls and butter the inside of each half. Place under a broiler and toast until golden brown.
  5. Fill each roll with langostino filling. Serve immediately.
  6. Write me a thank you note.


If you would like to make sliders, simply put the langostino filling on butter toasted rolls with a little lettuce.


These are langostino. They look like a cross between a shrimp and a lobster.
Langostino Rolls or Sliders
Langostino Rolls or Sliders

Soooooo easy to make these and even better to eat them…..

Langostino Rolls or Sliders

This recipe was featured on Tasty Kitchen on 2/13/2012.



  1. says

    Hahaha! Those poor smashed rolls . . .
    And I love the story about the shoe-dropping! I’ve never understood that saying, but now it makes complete sense.

  2. says

    Ramona–Thank you. I have to admit they were really good. The fresh tarragon, believe it or not, is the whole secret to these. I was so surprised at how much flavor it added!

    Jenna–Yea, I laughed, too. At first I couldn’t figure out what had happened to them, but the shape of the smash son helped me figure it out. Love those grandkids.

    Anonymous–Yes…they are/were good! Thank you!

  3. says

    I was so excited to find cooked Langostinos at Costco! I came right home and found this recipe. We loved every bite. I did however half the mayo mixture, just because we are not that into mayo. Wow, now that I know I can get Langostinos I will be making these again soon. Thanks!

  4. Robin says

    I have never heard of Langostino before.. But my two favorite foods.. Shrimp and Lobster… Will be looking for it in the store.. Looks very yummy..

    • says

      Hi Robin. My best recommendation for where to fine langostino is at Costco (if you have one of those in your area). Otherwise, I would suggest looking for langostino at a store that specializes in fish and seafood. I have not seen them in our local grocery stores. However, a meat butcher in a good grocery store might be able to direct you to a store that sells langostino. Additionally, if you are unable to find langostino, shrimp could be substituted. It won’t taste quite the same, but should be quite delicious.

      • Robin says

        No we don’t have a Costco where we live.. I wonder if Sam’s sells it ? Will check around for it.. Thanks

          • says

            Yay Trader Joe’s! We have one Trader Joe’s in our city and a second one has been announced. It is amazing how many great things they can pack into one sort of small store. I bought a big basil plant from them in May of last year and it stayed happy and healthy on my kitchen counter until February of this year! Anyway…I hope you like this recipe. If you do try it, drop back and let me know how it worked out for you. ~Terri

  5. Linda says

    I was shopping at Costco on Sunday and was about to purchase salmon for our weekly fish dinner (would be more often but fish is so $$$$ and I refuse to eat tilapia – read up on that particular fish’s diet and you may agree with me). In any case, I saw the langoustine … lobster flavor at a quarter the cost? Count me in. I have often made Torsk – a Scandinavian way of briefly boiling codfish in highly sugared water, air drying for a bit, then broiling- and serving that with drawn butter as a lobster imitation. But langoustine is too little for that treatment. But lobster roll? Perfect! And it’s not huge chunks for the butter lobster rolls of some regions, so lobster salad seemed to be perfect. And the best of the recipes? Why, this one!!! So very excellent. Had 1.3 lbs, used same mayo etc and was perfect for the 7 rolls I had to make. My 11 yr old was the only one not a fan and that was likely due to the mayo (not a fan). Next time, I’ll pull a bit out for her. I served with chips and dill pickle. Nice, easy, and delist. Do NOT skip toasting buttered roll!

    • says

      Hi, Linda. We don’t eat tilapia at our house, either. I made it once about 30 years ago and we threw it in the garbage after one bite. In all the years of my marriage, it is the only meal we still talk about and shudder. 😉

      Thank you so much for the nice compliments. I’m so glad that you liked the langostino rolls. You’re definitely right about buttering the rolls and toasting them. Isn’t it amazing what one simple thing like that can do to enhance flavors?

      As for the Torsk, I’ll have to ask John (hubby) if he ever had it when he lived in Sweden. He talks about various ways that the Swedes prepare fish…some of them are rather interesting. There is one dish that John has mentioned several times and my only response is “How did anyone EVER think to do all of that to fish?” I’ve had a couple of traditional Swedish fish dishes that are served at various Swedish events here in Salt Lake. There is quite a large community of Swedes in this area and they have formed a Swedish Society. We are members, so attend different events throughout the year. We have taken our children and are now taking our grandchildren to a few of these events. It’s fun to see everyone celebrating their heritage. ~Terri

  6. Sherri Cuthbert says

    Just had to let you know how happy I was to find this recipe! Years ago (about 20-30 years!), langostino was sooo inexpensive in California that it was cheaper than hamburger!! Then, some time passed and we couldn’t find it anywhere. We loved it with pasta and alfredo sauce and could feed our family of 4 for very little, but I never thought about this idea. Now, of course, it is quite a bit more expensive, but the price at Costo helps a lot, and the taste can’t be beat if you are a lobster fan. I’m using your recipe tomorrow and can’t wait. Thank you so much.

Leave a Reply

Your email address will not be published. Required fields are marked *