Langostino “Lobster” Roll

These Langostino Lobster Rolls are my quick, easy take on a classic New England favorite. Sweet, tender langostino takes the place of lobster tails, tossed in a bright, lemony mayo with celery and chives, then served in buttery toasted brioche buns. Perfect for a special lunch, casual dinner, or weekend treat that feels fancy without all the fuss!

• 1 pound langostino lobster, thawed (if frozen), well-drained, patted dry
• ¼ cup (58 g) mayonnaise
• 1 rib celery, finely diced (about ¼ cup)
• 1 tablespoon minced chives, plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 split-top brioche New England-style hot dog buns, sides trimmed off
• 2 tablespoons unsalted butter, divided