1400 700 vegan lobsterroll horizontal

New England Lobster Rolls

with Hearts of Palm & Lemon Pepper Potato Wedges

dinner

Dinner American Nut-Free <600 Calories Summer Recipes Spring Recipes Party Foods Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
420
FAT
20g
CARBOHYDRATES
57g
PROTEIN
9g

MAIN INGREDIENTS

  1. 10 oz Yukon Gold potatoes
  2. 14 oz hearts of palm
  3. 1 tsp New England seasoning
  4. 1 shallot
  5. 1 celery stalk
  6. ¼ oz fresh dill
  7. 1 lemon
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 2 tsp capers
  10. 2 hot dog buns
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. 1 tsp (2 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Microplane or zester
  • 2 baking sheets

INSTRUCTIONS

1
Roast the potato wedges

Preheat the oven to 425°F. Slice Yukon Gold potatoes into ½ inch thick wedges and place on a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil, a pinch of salt, and ¼ tsp (½ tsp) pepper. Roast potatoes wedges until crisp in places and lightly browned, 20 to 25 minutes.

2
Roast the hearts of palm

Drain the hearts of palm and pat dry with a clean kitchen towel. Transfer to a baking sheet and gently toss with 1 tsp (2 tsp) vegetable oil, New England seafood seasoning, and a pinch of salt and pepper. Place pieces cut side down and roast until lightly browned, 18 to 20 minutes.

3
Make the dill dressing

Peel and mince the shallot(s). Trim and thinly slice the celery. Finely chop dill fronds. Zest and halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Add minced shallot, sliced celery, chopped dill, just 1 tbsp (2 tbsp) lemon juice, Vegenaise, and capers to a large bowl. Mix the dill dressing. Taste, and add salt and pepper as necessary.

4
Toast the buns

Place a large nonstick skillet over medium-high heat. Brush top of each hot dog bun with 1 tsp olive oil and place oiled-side down to toast, 1 to 2 minutes.

5
Serve

Add lemon zest to the roasted potato wedges and toss to coat. Add roasted hearts of palm to the dill dressing and gently toss until evenly coated. Divide mixture between the toasted hot dog buns. Serve the New England lobster rolls with hearts of palm with lemon pepper potato wedges and lemon wedges on the side. Bon appétit!