Plant-based Lobster Roll

0:30 m

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!

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For the plant-based lobster

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp Cajun spice<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done>2 x 410g cans of hearts of palm<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the sauce

<item-todo-done>2 tsp nori sprinkles<item-todo-done><item-todo-done>70g plant-based mayonnaise<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 large celery stalk<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>3 sprigs of fresh dill<item-todo-done><item-todo-done>70g plant-based mayonnaise<item-todo-done>

To serve

<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>4 plant-based brioche hot dog rolls<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done>

Before you start

2 Mixing bowls | Frying pan

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

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

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

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

Build the sandwiches

  • Load up the rolls with the lettuce and filling, garnish with a little pepper and serve immediately
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