Plant-based Lobster Roll
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
Ingredients
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