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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: <600 Calories, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
480
FAT
21g
CARBOHYDRATES
62g
PROTEIN
13g

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INGREDIENTS

  1. 10 oz Yukon Gold potatoes, cut into ½-inch wedges
  2. 14 oz hearts of palm, drained and patted dry
  3. 1 tsp New England seasoning
  4. 1 shallot, peeled and minced
  5. 1 celery stalk, thinly sliced
  6. ¼ oz fresh dill, fronds finely chopped
  7. 1 lemon, zested, half juiced, half cut into wedges (divided)
  8. ¼ cup vegan mayo
  9. 2 tsp capers
  10. 2 hot dog buns
  11. 1 tbsp vegetable oil*
  12. 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet, Zester, 2 baking sheets
SERVINGS
2 4
PREP & COOK TIME
30 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. Add potato wedges, 2 tsp vegetable oil, a pinch of salt, and ¼ tsp pepper to a baking sheet and toss. Roast until wedges are lightly browned and crisp in places, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil, ½ tsp pepper)

2
Roast the hearts of palm

Add hearts of palm, 1 tsp vegetable oil, New England seasoning, and a pinch of salt and pepper to a baking sheet, gently toss, and place pieces cut side down. Roast until lightly browned, 18 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil)

3
Make the dill dressing

Add shallot, celery, dill, just 1 tbsp lemon juice, mayo, and capers to a large bowl. Mix the dill dressing. Taste, and add salt and pepper as necessary. (4-serving meal: use 2 tbsp lemon juice)

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. (4-serving meal: use 2 tsp olive oil) 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. Dig in!

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