Vegetarian Maine Lobster Roll
Transform your summer dining experience with this irresistible **Vegetarian Maine Lobster Roll**, a plant-based twist on the coastal classic. Perfect for seafood lovers exploring vegetarian options, this recipe swaps traditional lobster for hearts of palm and artichoke hearts, cleverly shredded to mimic the texture and taste of lobster meat. The filling is tossed with tangy mayonnaise, zesty lemon juice, fresh dill, and a sprinkle of Old Bay seasoning, delivering all the savory flavors you crave. Served inside buttery toasted rolls lined with crisp romaine lettuce, this delightful creation is ready in just 20 minutes and ideal for picnics, cookouts, or lunch by the seaside. Satisfying, wholesome, and unbelievably good, this vegetarian version of a New England favorite will leave everyone craving another bite!
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Recipe Information
Ingredients
- 14 oz can Hearts of palm
- 14 oz can Artichoke hearts
- 2 medium Celery stalks, finely chopped
- 0.25 cup Red onion, finely chopped
- 0.5 cup Mayonnaise
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Hot dog rolls
- 2 tablespoons Butter, melted
- 8 leaves Romaine lettuce leaves
Instructions
Drain the hearts of palm and artichoke hearts thoroughly, then pat them dry with paper towels to remove excess moisture.
Using your hands, break the hearts of palm and artichoke hearts into bite-sized chunks resembling lobster meat.
In a large mixing bowl, combine the chopped celery, red onion, mayonnaise, lemon juice, dill, Old Bay seasoning, salt, and black pepper. Mix until well combined.
Gently fold in the hearts of palm and artichoke chunks into the mixture. Ensure that everything is evenly coated with the dressing.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Refrigerate the mixture for at least 10 minutes to let the flavors meld.
Preheat a non-stick skillet over medium heat. Brush the insides of the hot dog rolls with melted butter.
Place the buttered rolls in the skillet, grilling the insides until golden brown and crispy, about 2-3 minutes.
Once the rolls are toasted, line each roll with two lettuce leaves.
Generously fill each prepared roll with the vegetarian lobster salad mixture.
Serve the Vegetarian Maine Lobster Rolls immediately, enjoying the fresh and flavorful combination.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 17.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 540 mg | 42% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
