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New England Lobster Rolls with Hearts of Palm & Lemon Pepper Potato Wedges
2 or 4 Serving Dinner

New England Lobster Rolls

with Hearts of Palm & Lemon Pepper Potato Wedges

Tags: Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
21g
CARBOHYDRATES
62g
PROTEIN
13g

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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
Tools: Large nonstick skillet, Microplane or zester, 2 baking sheets
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
21g
CARBOHYDRATES
62g
PROTEIN
13g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the potato wedges

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

2
Roast the hearts of palm

Drain the hearts of palm and pat dry. Transfer to a baking sheet, add 1 tsp (2 tsp) vegetable oil, New England seasoning, and a pinch of salt and pepper, and gently toss. 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 cut 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 the top of each hot dog bun with 1 tsp olive oil and place oiled-side down in the skillet to toast, 1 to 2 minutes. TIP: You can also toast hot dog buns in the oven.

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 to coat. Divide the hearts of palm mixture between the toasted hot dog buns. Serve the New England lobster rolls with lemon pepper potato wedges and lemon wedges on the side. Bon appétit!

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