Ingredients:

  • 1 lb langostino tails, thawed and patted dry
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 2 tbsp celery, finely diced
  • 1 tbsp fresh chives, finely chopped
  • 1/4 tsp smoked paprika
  • 4 split-top New England style buns
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder

Instructions:

  1. Place the thawed langostino tails in a fine-mesh strainer and press gently with a paper towel to remove excess moisture.
  2. In a large mixing bowl, whisk together the mayonnaise, lemon juice, Old Bay, smoked paprika, diced celery, and chives until smooth.
  3. Gently fold in the langostino tails until every piece is coated in the dressing and set aside in the refrigerator.
  4. In a small bowl, combine the melted butter and garlic powder.
  5. Brush the butter mixture generously onto the sides of the split-top buns.
  6. Heat a skillet over medium heat. Place buns butter-side down and sear for 2–3 minutes until they reach a mahogany-colored, crisp finish.
  7. While the buns are still hot, scoop a generous portion of the chilled langostino salad into each toasted bun.
  8. Heap the filling high and garnish with a final sprinkle of fresh chives.