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