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Vegan Lobster Roll

Vegan Lobster Roll
Vegan Lobster Roll

These vegan 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!


Before you start

2 Mixing bowls | Frying pan


For the vegan lobster

  • 2 tbsp olive oil
  • 1 tbsp cajun spice
  • 1 lemon
  • 2 410g tins hearts of palm
  • Salt and pepper to taste

For the sauce

  • 70g vegan mayo
  • 1 lemon
  • 1 large celery stalk
  • 2 banana shallots
  • 3 sprigs fresh dill
  • 2 tsp nori sprinkles

To serve

  • 4 vegan brioche hot dog rolls
  • 2 tbsp vegan butter
  • 1 baby gem lettuce


  1. 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

    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