2 x 8 Oz. package of Pier 33 Gourmet Langostino Lobster tails, thawed
⅓ Cup. light mayonnaise
1 Tbsp. fresh lemon juice
½ Tbsp. kosher salt
¼ Tbsp. cayenne pepper
2 Cups. cooked lobster meat
24 party-size potato rolls
¼ Cup. salted butter
1½ Cups. finely shredded hearts of romaine or iceberg lettuce
1) In a small bowl, whisk mayonnaise, lemon juice, tarragon, salt, and cayenne. Gently stir in langostino lobster. Chill mixture 30 minutes.
2) Slice rolls and spread cut sides lightly with butter.
3) Place, buttered sides down, on a griddle until golden and toasted, about 2 minutes.
4) Mound bottom rolls with lettuce and lobster salad; replace top roll. (Can be made up to 1 hour ahead.)
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.