Vegan Lobster Rolls

These vegan Lobster Rolls are super quick and easy to make, packed with flavor and seriously taste like the real deal! They're such a fun idea for summer entertaining and have gotten rave reviews from meat-eaters and vegans alike.

I used to LOVE a good lobster roll. We made it a family tradition to make an (almost) yearly road trip to the east coast (Maine, New Hampshire, Massachusetts) and always made room for lobster rolls at just about every stop. They're a summer staple in New England!

Traditional lobster rolls are made with either a butter/lobster mixture (Connectivut-style) or a lobster/mayo/herb mixture (Maine-style). Maine-style lobster rolls are the most popular iteration, and in my opinion, the best.

Served in a buttered, lightly toasted bun, I can't think of a better roadside snack.

But, of course, since I no longer eat meat, we absolutely had to come up with a vegan alternative.

It's been years since I've had a real lobster rolls, and I'm thrilled with this recipe! While the lobster taste is (obviously) not there, the textures and flavors are surprisingly similar.

You absolutely have to give these a try this summer! They're so much fun for a summer dinner party, bbq or 4th of July celebration. If you have vegan and non-vegan guests, you can always make two options (one with lobster and one without).

Ingredients

• Hearts of palm. Hearts of palm are the secret ingredient that make up the bulk of these vegan lobster rolls. They have a mild flavor and a texture that's surprisingly similar to lobster meat. You can find them canned in most stores. We also use them in these vegan crab cakes and this vegan ceviche!
• Celery. Celery is not a traditional ingredient but we love the fresh flavor and textural contrast.
• Green onion and parsley: for that fresh, herby flavor. You could also use dill, chives and/or tarragon.
• Vegan mayo. Just about any store-bought variety will work great.
• Plain yogurt. A small amount of vegan yogurt adds some tanginess to the sauce and also loosens it up. You can leave out if you don't have any.
• Dijon mustard
• Hot sauce. A vinegar-based hot sauce (like Frank's) is best.
• Lemon juice
• Paprika
• Salt

Instructions

These vegan lobster rolls are SO easy to assemble.

Start by whisking together the mayo, yogurt, dijon, hot sauce, lemon, paprika and salt until it's creamy and smooth.

Then, drain the hearts of palm and roughly dice. I like to leave some pieces larger and slice some smaller to better mimic the texture of lobster meat.

I find it's best to finely mince the celery so you don't get huge chunks. Add in the chopped herbs and then toss everything in the mayo sauce until well coated.

Voilà! Vegan lobster meat.

Serving Suggestions

Serve the vegan lobster mixture in a lightly toasted bun, preferably brushed with vegan butter. If you'd like, you can line the roll with lettuce and/or tomatoes. I usually like to keep it simple with just the lobster mixture!

Same goes for toppings. It's great plain, but you could also add some more fresh herbs like chives, green onion or tarragon.

For a classic pairing, serve alongside chips or homemade crispy fries. I also love some good herb-roasted potato wedges. Yum! You could even make more of the mayo sauce for dipping.

More vegan summer recipes you'll love:

• Mediterranean Grilled Tofu Kebabs
• Strawberry Avocado Quinoa Salad
• BBQ Pulled Mushrooms
• Summer Moussaka via Food By Maria
• Zucchini Fritters

If you make these vegan lobster rolls, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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