Street Food
Langoustine Roll
Ingredients
- 400 g (14 oz) cooked langoustine tails, or lobster meat, roughly chopped
- 60 g (1/4 cup) mayonnaise
- 1 tbsp lemon juice
- 1 tbsp fresh chives, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 soft submarine or hot dog-style rolls, split and lightly toasted
- 20 g (1.5 tbsp) butter, softened
- Shredded lettuce, to serve
Method
- In a bowl, gently combine the chopped langoustine tails, mayonnaise, lemon juice, chives, salt and pepper.
- Butter the cut sides of the rolls and toast on a griddle or frying pan for 1-2 minutes until golden.
- Line each toasted roll with a bed of shredded lettuce.
- Generously fill the rolls with the langoustine mixture.
- Serve immediately.
Introduction: Humarsamloka emerged from Iceland's harbour towns, where fishermen's daily catch of sweet langoustine tails found its way into simple, generous sandwiches sold at seaside stalls.
Cultural Background: Humarsamloka emerged from Iceland's harbour towns, where fishermen's daily catch of sweet langoustine tails found its way into simple, generous sandwiches sold at seaside stalls. It has become a popular quick bite for tourists and locals exploring Reykjavík's Old Harbour and towns like Höfn.
Tips: Do not overmix the langoustine filling, to keep the pieces of tail meat intact and visible. Toasting the rolls in butter adds essential richness and prevents sogginess.
Variations: Add a few slices of avocado for a modern twist. Swap mayonnaise for a lemon-caper aioli for extra brightness.
Storage: Best assembled fresh; the langoustine filling can be refrigerated separately up to 1 day.
Reheating: Not applicable — served cold or at room temperature in a toasted roll.
FAQs:
Q: Can I use frozen langoustine tails?
A: Yes, thaw fully and pat dry before using.
Q: Where is this dish most associated with in Iceland?
A: The harbour town of Höfn, known as Iceland's langoustine capital, and Reykjavík's Old Harbour food stalls.
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