Even as an omnivore, lobster was never how I rolled. Make "lobster" from canned hearts of palm, however, and suddenly it's affordable!
I have a large arsenal of memories around meat and seafood, yet this particular recipe is driven by my imagination. I imagine hearts of palm offer a similar texture to real lobster meat, and that kelp granules plant the idea of seafood with Old Bay and lemon filling any gaps. But you'll have to let me know!
the mayonnaise dressing and cold temperature of the lobster (or, in this case, "lobster") salad upon serving. Connecticut lobster rolls feature warm meat in butter. Both, however, are served on a toasted bun.
I have a large arsenal of memories around meat and seafood, yet this particular recipe is driven by my imagination. I imagine hearts of palm offer a similar texture to real lobster meat, and that kelp granules plant the idea of seafood with Old Bay and lemon filling any gaps. But you'll have to let me know!
Roughly chop hearts of palm, then transfer to a large mixing bowl.
Add "mayonnaise", mustard, kelp (or other seaweed), and Old Bay. Mix well.
Trim and slice scallions from root to tip. Add white and light green slices to bowl; reserve dark green ones for garnish.
Cut cucumber into small dice, then mince parsley. Combine everything thoroughly.
Refrigerate 30 minutes.
Evenly smear buttery spread on outsides of each bun using about 1 tsp/5 mL spread per bun. Next, cut lemon into 4 wedges.
Preheat griddle or skillet over high heat, then sear both sides of each bun (about 60 seconds per side).
Immediately fill toasted buns with salad. Garnish with reserved scallion slices, then serve with a squeeze of lemon.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
