New England Lobster Roll

Preheat the oven to 425°F with one rack set on the top position and another on the bottom position. Cut the potatoes into 1 inch thick wedges. Transfer wedges to a baking sheet and toss with 2 tsp vegetable oil, a good pinch of pepper, and a pinch of salt. Roast potatoes on the bottom rack until crispy in places, about 20 to 23 minutes.

Drain the hearts of palm and pat dry with paper towels and roughly chop. On a separate baking sheet, gently toss hearts of palm with 1 tsp vegetable oil, New England seasoning, and a pinch of salt and pepper, until evenly coated. Arrange on the baking sheet and roast on the top rack until lightly browned in places, about 18 to 20 minutes.

Peel and mince the shallot. Trim and thinly slice the celery. Finely chop the dill fronds. Zest and halve the lemon, and cut half into wedges. In a large bowl, combine the minced shallot, sliced celery, chopped dill, Vegenaise, celery seeds, capers, and 1 tsp lemon juice. Mix well, taste, and adjust seasoning with salt and pepper as needed.

Place a large nonstick skillet over medium-high heat. Brush the tops of the hot dog buns with 1 tsp olive oil each and toast the buns, oiled-side down, until well browned, about 1 minute.

Add the lemon zest to the potato wedges on the baking sheet and toss. Add the roasted hearts of palm to the dill dressing and gently toss until the “lobster” is evenly coated. Divide the mixture between the toasted buns. Serve with lemon pepper potato wedges and lemon wedges. Enjoy!