Lobster rolls are a summer staple, but globs of mayo and butter aren’t exactly the most gut-friendly of foods. That’s why this season, you can get your seafood-sammie fix the vegan way by making some healthy swaps that will still make you feel like you’re indulging in the real thing. And, the free-of-fish star ingredient in this take on the classic recipe will likely surprise you.
Manuel Trevino—executive chef at the beloved vegan restaurant chain By CHLOE.—put together a lobster roll recipe that could fool even the biggest seafood lovers in your life. And get this: Instead of the crustacean, Trevino uses hearts of palm, a veggie that comes from the core of certain palm trees. “Hearts of palm makes a great lobster substitute, as they’re relatively neutral in flavor so they can take on whatever flavor spin you want to put on them,” Trevino tells me. “Their texture is also ideal: they’re firm yet tender and hold up to the dressing so the salad itself doesn’t get weighed down.”
“Hearts of palm makes a great lobster substitute, as they’re relatively neutral in flavor so they can take on whatever flavor spin you want to put on them.” —Manuel Trevino, By CHLOE. executive chef
Once you add some key ingredients into the filling and throw everything into a toasted bun, you’ll be left with a delicacy that’ll win over hearts and stomachs at all your summer gatherings. Expect vegan and meat-eating friends to line up for seconds.
Prep Time15 minutes
Cook Time2 hours
Servingsvegan lobster roll
For the "lobster meat"
- 1 14 oz can hearts of palm, drained and cut
- 1 Tbsp Old Bay seasoning
- 1 oz vegetable oil
- 1/2 oz lemon juice
- 1/4 cup Vegenaise
- 1/2 cup celery, small dice
- 2 Tbsp red onion small dice
- 1 sprig dill, chopped
For the lobster roll
- 1 bun
- 1/4 cup lobster meat, from above
- 1 Tbsp vegan margarine
- 1 sprinkle smoked paprika
- 5 celery leaves
To make the "lobster meat"
Chop hearts of palm into oblique cuts, to mimic lobster meat.
In a bowl, combine the hearts of palm with the Old Bay, oil, and lemon juice. Marinate for a minimum of two hours, or overnight.
In a separate bowl, whisk Vegenaise with celery, onion, and dill.
Combine “lobster” with the Vegenaise mixture and let marinate until ready to serve.
To make the lobster roll
Toast lobster roll bun.
Drizzle inside with melted margarine.
Place lobster meat inside lobster roll.
Garnish with a shake of paprika and 5 celery leaves and serve.
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