Warm Langostino Rolls with Truffle Butter (Luxurious & Easy!) -

There’s something profoundly luxurious about biting into a warm, butter-soaked seafood roll, especially when it’s elevated with the earthy aroma of truffle butter. The first time I made langostino rolls with truffle butter, I was stunned by how something so simple could taste so extraordinary—sweet, delicate langostino meat bathed in golden truffle butter, nestled in a crispy-toasted brioche bun that’s somehow both indulgent and light at the same time.

Langostino—often called “squat lobster”—offers lobster-like sweetness and texture at a fraction of the cost, making this elegant dish surprisingly accessible for home cooks. When paired with truffle butter instead of plain butter, these rolls transform from delicious to absolutely transcendent. The truffle’s earthy, aromatic complexity enhances the langostino’s natural sweetness without overwhelming it, creating a sophisticated flavor profile that rivals any high-end seafood restaurant.

This recipe delivers restaurant-quality results in just 20 minutes with minimal effort. You’ll learn how to properly prepare langostino, create the perfect truffle butter sauce, and toast brioche buns to golden perfection. Whether you’re planning a special dinner, impressing guests, or simply treating yourself to something extraordinary, these warm langostino rolls with truffle butter will become your new favorite indulgence.

Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 rolls | Difficulty: Easy

Quick Stats Box:

Cuisine: American Coastal/New England
Course: Main dish or appetizer
Diet: Can be adapted for gluten-free (with GF buns)
Best for: Special dinners, date nights, entertaining, summer meals, elegant lunches

Why This Recipe Works

Restaurant luxury at home — Truffle butter elevates simple langostino into an elegant, gourmet experience without complicated techniques
Ready in 20 minutes — Frozen langostino tails thaw quickly and cook in minutes, making this an impressive dish for busy schedules
Budget-friendly elegance — Langostino provides lobster-like flavor and texture at a lower price point, while truffle butter adds luxury without breaking the bank
Perfectly balanced flavors — Garlic, lemon, and truffle butter complement the sweet langostino without overwhelming its delicate taste
Warm vs. cold perfection — Unlike traditional cold lobster rolls, these are served warm, allowing the truffle butter to coat every bite with rich, aromatic flavor

Ingredient Spotlight

Langostino Tails—The Star

Langostino (also called squat lobster) has a sweet, delicate flavor remarkably similar to lobster with a slightly firmer texture. Found in the frozen section at Costco, Trader Joe’s, and many grocery stores, langostino tails come pre-cooked and peeled, requiring only thawing and gentle warming. This convenience makes them perfect for quick, elegant meals.

Truffle Butter—The Game Changer

Truffle butter combines premium butter with real truffle pieces or truffle oil, creating an intensely aromatic ingredient that transforms simple dishes into gourmet experiences. White truffle butter offers delicate, garlicky notes, while black truffle butter provides earthier, more robust flavor. A little goes a long way—the truffle’s distinctive aroma permeates the entire dish.

Brioche Buns—The Perfect Vessel

Top-split brioche hot dog buns provide buttery richness and a soft, slightly sweet flavor that complements the seafood beautifully. Their split-top design allows for even toasting on both sides, creating golden, crispy surfaces that contrast perfectly with the tender langostino filling.

Ingredients

For the Langostino Filling:

12 oz frozen langostino tails, thawed (about 1 bag from Trader Joe’s or Costco)
4 tablespoons truffle butter (white or black truffle)
2 tablespoons salted butter
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon smoked paprika
1 lemon, zested
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

For the Toasted Buns:

4 brioche hot dog buns, preferably top-split
2 tablespoons unsalted butter, softened

For Garnish:

2 tablespoons fresh chives, finely diced
Lemon wedges for serving
Optional: Fresh parsley

Ingredient Notes:

Quality matters most: Since langostino is the star, choose high-quality frozen tails without excessive ice crystals or freezer burn
Room temperature is key: Softened butter spreads easily on buns for even toasting without tearing
Don’t skip: Truffle butter is what makes this recipe special—don’t substitute with regular butter or you’ll lose the signature flavor

Essential Equipment

You’ll Need:

Large skillet or frying pan
Paper towels (for drying langostino)
Butter knife or pastry brush
Tongs or spatula for flipping buns
Small bowl for melting extra butter
Measuring spoons

Nice to Have:

Microwave for quick butter softening
Zester or microplane for lemon zest
Serving platter

How to Make Warm Langostino Rolls with Truffle Butter (Step-by-Step)

Step 1: Thaw and Prepare the Langostino

Thaw langostino tails overnight in the refrigerator, or for quick thawing, place in a colander under cold running water for 10-15 minutes. Drain well and pat completely dry with paper towels. Excess moisture will cause the butter sauce to splatter and prevent proper coating.

Pro tip: Thoroughly drying the langostino is crucial—any water will make the butter sauce watery and less flavorful.

Step 2: Toast the Brioche Buns

Heat a large skillet over medium heat. Using the 2 tablespoons softened butter, spread butter on both cut sides of each brioche bun. Place buns butter-side down in the hot skillet and toast until golden brown and crispy, about 1-2 minutes per side. You should hear a gentle sizzle when the buns hit the pan.

Transfer toasted buns to plates and set aside to cool slightly while you prepare the langostino.

Temperature matters: Medium heat is perfect—too high and the buns burn before crisping; too low and they dry out without developing color.

Step 3: Create the Truffle Butter Sauce

In the same skillet (no need to wipe it out—the residual butter adds flavor), add 2 tablespoons salted butter over medium heat and swirl until melted. Add minced garlic and sauté for 1 minute until fragrant but not browned.

Add the truffle butter and let it melt completely, stirring to combine with the garlic butter. The kitchen will fill with the intoxicating aroma of truffle—this is when you know magic is happening.

Step 4: Season and Build Flavor

Stir in kosher salt, smoked paprika, lemon zest, and lemon juice into the butter mixture. Whisk or stir well to combine all the flavors. The paprika adds subtle smokiness and gorgeous color, while the lemon brightens the rich butter and complements the seafood.

Common mistake: Adding lemon juice too early causes it to evaporate. Add it after the garlic cooks but before the langostino for best flavor retention.

Step 5: Warm the Langostino

Add the dried langostino tails to the skillet and toss gently to coat in the truffle butter sauce. Cook for 2-3 minutes, stirring occasionally, just until the langostino is heated through. Since langostino is pre-cooked, you’re simply warming it—overcooking will make it rubbery and tough.

The langostino should be glistening with truffle butter and aromatic with garlic and lemon.

Don’t rush: Gentle warming over medium heat ensures tender langostino. High heat or extended cooking creates tough, chewy texture.

Step 6: Add Fresh Herbs

Remove the skillet from heat and stir in finely diced chives. The residual heat will slightly wilt the chives and release their mild onion flavor, which beautifully complements the truffle.

Season with freshly ground black pepper to taste.

Step 7: Assemble the Rolls

Divide the warm langostino mixture evenly among the four toasted brioche buns, spooning it generously into each roll. Don’t be shy—pile it high for maximum indulgence.

Drizzle any remaining truffle butter sauce from the pan over the filled rolls. This extra butter keeps the langostino moist and ensures every bite is infused with truffle flavor.

Step 8: Garnish and Serve Immediately

Sprinkle additional fresh chives over the top of each roll. Add a light garnish of fresh parsley if desired. Serve immediately with lemon wedges on the side for guests to add extra brightness if they wish.

These rolls are best enjoyed while still warm, when the truffle butter is liquid and aromatic, coating your palate with every bite.

Expert Tips & Tricks

Temperature Matters: Langostino should be warmed through but not cooked at high heat. Since it’s pre-cooked, you’re simply heating it gently—overcooking creates rubbery texture.

Don’t Rush the Toasting: Golden-brown, crispy buns are essential for textural contrast. Take the time to properly toast each side for optimal results.

The Secret to Maximum Truffle Flavor: Use truffle butter at the end of cooking rather than at the beginning. High heat can diminish truffle’s aromatic compounds, so adding it after the initial sauté preserves its distinctive flavor.

Common Mistake: Using wet langostino. Any moisture will cause the butter to splatter and create a watery sauce instead of a rich coating.

Test Kitchen Discovery: Toasting the buns in the same pan you’ll use for the langostino adds an extra layer of butter flavor and saves on cleanup.

Customization Ideas

Protein Substitutions:

Lobster: Use 12 oz cooked lobster meat for traditional luxury (though at higher cost)
Shrimp: Substitute large shrimp, peeled and deveined, cooked until just pink
Crab: Lump crab meat works beautifully with truffle butter
Scallops: Bay scallops make an elegant alternative

Flavor Variations:

Add Heat: Include ¼ teaspoon red pepper flakes for subtle spice
Herb Variations: Try tarragon, dill, or basil instead of chives for different flavor profiles
Cheese Addition: Add thin slices of Parmesan or Gruyère for extra richness
Citrus Twist: Use lime instead of lemon for different brightness

Serving Styles:

Traditional Cold Roll: Skip warming the langostino and toss with truffle butter mayo instead
Lettuce Cups: Serve the langostino mixture in butter lettuce leaves for low-carb option
On Crostini: Spoon onto toasted baguette slices for elegant appetizers
Over Pasta: Toss the truffle butter langostino with fettuccine for a complete meal

Storage & Meal Prep

Make Ahead:

Langostino: Thaw in refrigerator overnight, pat dry, and store covered up to 24 hours before cooking
Truffle butter sauce: Can be made a few hours ahead and gently rewarmed
Not recommended: Assembling completely ahead—buns will get soggy

Storing:

Leftover langostino mixture: Refrigerate in airtight container up to 2 days
Reheating: Warm gently in a skillet over low heat, adding a tablespoon of butter if needed
Buns: Store separately at room temperature and re-toast before using with leftovers

Serving Temperature:

These rolls must be served warm for optimal flavor and texture. The truffle butter should be liquid and aromatic, coating the langostino and soaking slightly into the buns.

What to Serve With Langostino Rolls

Perfect Pairings:

White wine — Chardonnay or Sauvignon Blanc complement the rich truffle butter beautifully
Champagne — Bubbles cut through richness and add celebratory elegance
Light beer — Pilsner or wheat beer provides refreshing contrast
Iced tea with lemon — For non-alcoholic refreshment

Complete the Meal:

Serve your langostino rolls with crispy kettle-cooked potato chips, a light green salad with lemon vinaigrette, coleslaw, or grilled corn on the cob for a complete coastal-inspired meal. For appetizers, consider oysters on the half shell or shrimp cocktail.

Nutrition Facts (Per Serving)

Based on 1 roll:

Note: Nutrition varies based on specific brands used and amount of butter added. Truffle butter is calorie-dense but provides incredible flavor.

Your Questions Answered

What is langostino and where can I find it?
Langostino (squat lobster) is a crustacean with lobster-like flavor and slightly firmer texture. Find it frozen at Costco, Trader Joe’s, and many grocery stores in the seafood section.

Can I substitute regular butter for truffle butter?
You can, but you’ll lose the signature earthy, aromatic flavor that makes this recipe special. Regular butter with added truffle oil is an alternative, but commercial truffle butter provides the best results.

Should I use white or black truffle butter?
White truffle butter has delicate, garlicky notes perfect for seafood, while black truffle butter offers earthier, more robust flavor. Both work beautifully—choose based on personal preference.

How do I prevent langostino from becoming rubbery?
Since langostino is pre-cooked, only warm it gently for 2-3 minutes—don’t actually cook it. Overcooking or high heat creates tough, rubbery texture.

Can I make these rolls cold like traditional lobster rolls?
Yes! Skip warming the langostino and instead mix it with truffle butter that’s been mixed with a little mayo. Chill and serve cold in untoasted buns.

What if I can’t find brioche buns?
Any soft, buttery roll works. Traditional New England-style split-top hot dog buns are classic, or use potato rolls for similar softness.

Recipe History & Cultural Context

Lobster rolls are an iconic New England creation dating back to the early 20th century, when they were served at roadside stands along the Connecticut coast. The warm, butter-style lobster roll (also called Connecticut-style) emerged as an alternative to the cold, mayo-based Maine version, highlighting the sweet lobster meat with nothing more than melted butter.

Langostino rolls represent a modern, budget-friendly adaptation of this classic. As seafood prices rose, home cooks discovered that langostino—technically a different species but similar in taste—could deliver the same luxurious experience at a fraction of the cost. Trader Joe’s and Costco’s frozen langostino tails made this premium ingredient accessible to everyday cooks.

The addition of truffle butter is a contemporary twist that elevates the dish into haute cuisine territory. Truffle butter became widely available to home cooks in the 2000s, and creative chefs began incorporating it into seafood dishes to add depth and sophistication. The earthy truffle complements sweet shellfish beautifully, creating flavor complexity that rivals fine dining restaurants.

Today, warm langostino rolls with truffle butter represent the perfect intersection of accessible ingredients and gourmet technique—proving that restaurant-quality dishes are achievable at home with smart ingredient choices and proper execution.

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