Plant-based Lobster Roll
- Simple
- 0:30 m
- 13 ingredients
These plant-based lobster rolls are a true delight to behold. Packed full of all the flavours from the sea without any of the fishing, you'll be making these time and time again!
Serves: 4
Ingredients
For the plant-based lobster
- 2 tbsp olive oil
- 1 tbsp Cajun spice
- 1 Juice of 1 lemon
- 2 x 410g cans of hearts of palm
- Salt & pepper to taste
For the sauce
- 2 tsp nori sprinkles
- 70g plant-based mayonnaise
- Juice of 1 lemon
- 1 large celery stalk
- 2 banana shallots
- 3 sprigs of fresh dill
- 70g plant-based mayonnaise
To serve
- 2 tbsp plant-based butter
- 4 plant-based brioche hot dog rolls
- 1 baby gem lettuce
Before you start
2 Mixing bowls | Frying pan
Step 1
Prepare the hearts of palm
- Cut the lemon in half and squeeze the juice into a mixing bowl catching any pips in your free hand
- Add the cajun spice, 1 tbsp olive oil, a pinch of salt and pepper and stir to combine
- Drain the hearts of palm and rinse under cold water
- Lay out on a chopping board and roughly chop
- Add the hearts of palm to the mixing bowl and gently stir to coat
- Warm the remaining olive oil in a frying pan and warm over a medium heat
- Add the marinated hearts of palm to the pan and fry for 5 minutes until starting to char on the sides
- Transfer the hearts of palm to a bowl and set to one side to cool
Ingredients
- 2 tbsp olive oil
- 1 tbsp Cajun spice
- 1 Juice of 1 lemon
- 2 x 410g cans of hearts of palm
- Salt & pepper to taste
Step 2
Make the dressing
- Halve lemon and squeeze the juice of one half into a mixing bowl, catching any pips in your free hand
- Trim and finely slice the celery
- Peel, trim and finely dice the shallots
- Pick the fronds from the sprigs of dill
- Add the mayo, celery, shallots, dill and nori sprinkles and stir to combine
Ingredients
- 2 tsp nori sprinkles
- 70g plant-based mayonnaise
- Juice of 1 lemon
- 1 large celery stalk
- 2 banana shallots
- 3 sprigs of fresh dill
- 70g plant-based mayonnaise
Step 3
Combine the elements
- Add the dressing to the bowl of hearts of palm, fold to combine and place the bowl in the fridge to chill
Step 4
Prepare the rest of the ingredients
- Cut, butter and toast the hot dog rolls in a dry frying pan
- Quarter, core and shred the lettuce
Ingredients
- 2 tbsp plant-based butter
- 4 plant-based brioche hot dog rolls
Step 5
Build the sandwiches
- Load up the rolls with the lettuce and filling, garnish with a little pepper and serve immediately
Ingredients
- 1 baby gem lettuce