A typical Lobster roll, but with langoustine! With a delicious coleslaw and butter fried buns, it just can’t go wrong, so good! The best is to have brioche buns, so much softer. And it should have the shape as a hot dog bun, but of course you can use regular hot dog buns if you can’t find brioche buns at your supermarket.
Here in Iceland it’s very popular with langoustine and it’s hard to find lobster. They usually don’t have fresh langoustine either so I bough frozen langoustine tails that I just defrosted during the night in the fridge. Turned out super good!
I served the langoustine rolls with homemade potato chips that I did very thin, got so crispy.
My inspiration for this recipe is from another favorite chef called Matty Matheson, or I would say the most funniest of them all, love to watch him cook.
600 gram of langoustine meat
butter for frying
4 crushed garlic cloves
6 brioche buns, (hot dog buns), slice the buns lengthwise to get a flat surface on both sides.
250 ml mayonnaise
2 tablespoons fresh lemon juice, to taste
3 ribs celery, diced
2 big dill pickles, diced
1/2 white onion, diced
1/4 head green cabbage, diced
zest of 1/2 lemon
salt, to taste
about 3 liter of cold water
1/2 dl white vinegar
1 liter oil for frying
salt and paprika spice for taste
- Start with the coleslaw: In a large bowl, combine cabbage, celery, pickles, onion, lemon zest, the mayonnaise, lemon juice, and salt and mix well to combine. Refrigerate until ready to use.
- Potato chips: Peel the skin off the potatoes. I recommend to use a mandoline slicer to get the slices very thin. Get a large bowl of cold water, add the vinegar. Let the potato slices lay in the water for at least 30 minutes.
- Heat oil to 185 degrees C in a big and deep pot, it should be 1/3 of oil in the pot, not more. Drain the water first before you fry the potatoes and fry the slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Then toss them in a large bowl with salt and paprika spice.
- Fry the langoustine meat in a lot of butter and crushed garlic in a pan at medium heat. Fry for just a few minutes as it doesn’t take long time to get the meat ready. Transfer to a plate.
- Heat a cast-iron grill pan or skillet over medium-high. Brush the outsides of the buns with the butter and fry on both sides until golden.
- To serve the langoustine rolls: Place some coleslaw in each bun. Top with the langoustine meat, top with more coleslaw and serve with chopped chives and your home made potato chips.