• Angelica Larsson

Lobster roll | Vegan | Remake

Hello my lovelies! So this is a "remake" of my crayfish recipe but in a "lobster roll" take on it instead. I wanted to use the same main ingredient but remake the concept of it. We are making season heart of palm and a dressing!



What you need for "lobster":


1 can of hearts of palm

1 tbsp all-round spice

3 tbsp olive oil

1 tbsp lemon juice

1 garlic clove


What you need for dressing:


2 1/2 dl (1 cup) vegan mayonnaise

2 tbsp lemon juice

2 celery stalks

2 tbsp fresh dill

2 tsp seaweed caviar

1 small red onion




Begin with draining the hearts of palm and slicing them lengthways.

Pop them into a bowl and add olive oil, lemon juice, all-round spice and minced garlic.

Give it a mix.


I usually allow the hearts of palm marinate for a few hours before bringing a pan up

to medium high heat and frying the hearts of palm off.



Once they appear golden, set the pan aside and allow to cool.


Next we will make the dressing. Begin with rinsing the celery and chopping it up

finely along with chopping the dill and dicing the red onion.



Pop them into a bowl along with the mayonnaise, lemon juice and seaweed caviar.

Give it a mix and once the heart of palm are cooled down pop them in too and

mix them in.


In a baguette ( I am eating a soft one ) spread it with some butter and then fill it

up with the lobster filling. Decorate with fresh dill, red onion and celery leaves.

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