Step 1

Thaw langostino tails in the refrigerator overnight, or thaw under cold, running water. Then drain well and pat dry.

Step 2

Heat a skillet over medium heat.

Step 3

Melt 6 tablespoons of butter on medium heat. Add garlic and cook for 1 minute. Add essence seasoning, lemon juice and lemon zest and sauté for 1 additional minute.

Step 4

Add langostinos and cook until warmed through for 1-2 more minutes.

Step 5

In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.

Step 6

Spoon langostino mixture evenly into rolls and drizzle with any remaining garlic butter from the pan. Top with chives and serve with a side of lemon wedges and chips.

Step 7

Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.

Step 8

Divide the lobster salad between each roll per your preference.