New England Lobster Rolls
with Hearts of Palm & Lemon Pepper Potato Wedges
View Full Nutrition Label
Get Recipes Delivered
- 10 oz Yukon Gold potatoes
- 14 oz hearts of palm
- 1 tsp New England seasoning
- 1 shallot
- 1 celery stalk
- ¼ oz fresh dill
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp capers
- 2 hot dog buns
- 1 tbsp (2 tbsp) vegetable oil*
- 1 tsp (2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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!