Nobody wants to be left out of the epic summer treat known as lobster rolls, so vegan hotspot by CHLOE whipped up their own “everyone-friendly” version. Whether you’re avoiding animal products, have a shellfish allergy or simply love hearts of palm (we do), don’t let the season pass by without having a vegan lobster roll.
“The by CHLOE lobster roll has been such a huge hit at our Fenway and Seaport locations in Boston,” says co-founder and creative director Samantha Wasser. “The hearts of palm really take on the flavor and texture of lobster when mixed with traditional lobster roll flavors like celery, Old Bay, lemon juice, dill and smoked paprika.”
They’re running a special at locations around the country for Labor Day weekend — don’t miss it! And maybe start stockpiling hearts of palm, you’re going to want to recreate this at home.
- 1 hot dog bun
- 1 tablespoon vegan margarine, melted
- 1/2 cup Hearts of Palm "Lobster Meat"
- 5 celery leaves
- Sprinkle smoked paprika
Hearts of Palm "Lobster Meat" (makes 1 pint)
- 1 14-ounce can hearts of palm, drained
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1/4 cup veganaise
- 1/4 cup celery, small dice
- 2 tablespoons red onion, small dice
- 1 sprig dill, chopped
For the lobster meat
Slice hearts of palm into oblique cuts, to mimic lobster meat.
In a bowl, combine the hearts of palm with Old Bay, oil and lemon juice and marinate a minimum of two hours, preferably overnight.
In a separate bowl, whisk veganaise with celery, onion and dill.
Combine “lobster” with the veganaise mixture and let marinate until ready to serve.
For 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 celery leaves, and serve.