In New England, lobster takes the summer season by storm. Every restaurant has some version of lobster pasta, and lobster rolls are abundant. I’ve never had lobster, but have been told that my take on it tastes quite similar to the real thing.
Lobster Mushroom Rolls
Ingredients
- 1/4 cup plant-based butter (such as Country Crock avocado oil) or dairy butter
- 3 cups coarsely chopped lobster mushrooms (½-inch pieces)
- 1 tablespoon nori powder, or two 4-inch nori sheets, crushed and then cut into tiny pieces or ground in a spice grinder
- 1-1/2 teaspoons Old Bay seasoning
- 1/4 cup plant-based mayonnaise (such as Hellmann’s vegan dressing) or regular mayonnaise
- 4 fresh chives, minced
- 1 tablespoons lemon juice, plus lemon wedges for squeezing
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 sandwich rolls, split
- 1 cup thinly sliced bib lettuce
- Chopped fresh tarragon and paprika for sprinkling
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the mushrooms and sprinkle with the nori and Old Bay seasoning. Stir and sauté for 5 minutes, then remove from the heat.
- Pour off the remaining butter into a small bowl and set aside. Transfer the mushrooms to a medium bowl, put in the refrigerator, and let rest for 1 hour.
- In a small bowl, combine the mayonnaise, chives, lemon juice, garlic, salt, and black pepper and stir to incorporate. Remove the mushrooms from the refrigerator, add the mayonnaise mixture, and toss to combine. Set aside at room temperature.
- Preheat the oven to 350°F.
- Brush the rolls with the reserved butter and place on a baking sheet. Toast in the oven until golden, about 5 minutes.
- Layer the lettuce on the bottoms of the rolls and cover with the mushrooms. Sprinkle with tarragon and paprika and cover with the tops of the rolls.
- Serve the lobster rolls with lemon wedges for squeezing.
Notes
Recipe reprinted with permission from Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook by Chrissy Tracey (Ten Speed Press, 2024).