vegan lobster roll

It’s the final stretch of summer, but there’s still plenty of fun to be had and food to be eaten! I don’t know about you, but I’ll be soaking up the sun at the parks and beaches until there’s snow on the ground. That’s why I’m bringing you an epic 3-part series of vegan summer sandwiches! YA BABY! They’re the perfect companions for you and your pals to bring to summer hangs all month long. First up in the series… this loaded vegan lobster roll!

vegan lobster roll_hot for food

There’s a lot of ways this lobster roll could be made. In a perfect world I’d use lobster mushrooms, but they’re rare and expensive and ain’t nobody got time for that. I opted for beautiful pink oyster mushrooms that I found at a local farmer’s market called Evergreen Brickworks in Toronto! As amazing as the pink ones are, I realize they aren’t accessible for everyone – so regular oyster mushrooms are just fine, too. They’ve made appearances in recipes like my po’boy and buffalo oyster mushrooms, so it’s safe to say they’re totally hot for food approved.

I think my fave thing about these sandwiches, aside from being SO tasty, is the kettle cooked chips! They add just the right amount of crunch and saltiness to tie it all together. I mean seriously, what’s more #hotforfood than putting potato chips on your damn sandwich?!

Watch how to make this vegan lobster roll in the video, or keep scrollin’ to SEA how it’s all done! The puns never end. Sorry not sorry.

vegan lobster roll recipe best
vegan lobster roll original recipe hot for food
vegan lobster roll_hot for food
4.21 from 34 votes
Print Recipe

vegan lobster roll

This ridiculously tasty lobster roll is the perfect summer sandwich. It even has salty kettle cooked potato chips on it for extra crunch!

Course Lunch, sandwiches
Cuisine American
Keyword lobster, mains, sandwiches
Prep Time 20 minutes
Cook Time 18 minutes
Servings 4 sandwiches
Author Lauren Toyota


  • 1/4 C apple cider vinegar
  • 2 tbsp lemon juice
  • 1/2 tsp granulated sugar
  • 3/4 tsp sea salt, divided
  • 4 C large oyster mushrooms (about 20 mushrooms / 165g), stems cubed, mushroom head torn into thirds *see note
  • 1 (400ml) can hearts of palm, drained from liquid, diced into cubes
  • 1/2 C finely diced celery
  • 1/4 C finely diced red onion
  • 3 tbsp finely chopped chives
  • 4 tbsp minced garlic (about 4 large cloves)
  • 2 tsp finely chopped dill
  • 1/3 C vegan mayonnaise
  • 1 tsp Old Bay seasoning
  • 1/4 tsp smoked paprika + more for garnish
  • 1/4 tsp ground black pepper
  • 2 tsp dulse, finely ground (optional) *see note
  • 4 to 8 pieces bibb or butter lettuce, cut in half along the stem
  • 1/2 C vegan plain sea salt kettle chips, slightly crushed
  • 1/4 C vegan butter, melted
  • 4 vegan New England rolls or hotdog buns, top split


  1. Preheat the oven to 350°F.

  2. In a medium saucepan over low to medium heat, combine apple cider vinegar, lemon juice, sugar and a ½ teaspoon of sea salt. Stir until the salt and sugar dissolve and then add the oyster mushrooms. Bring liquid to a low boil and simmer for 8 to 10 minutes until the mushrooms taste marinated.

  3. If not all the moisture has evaporated, use your hands to squeeze out the excess liquid from the mushrooms and add them into a large bowl. Then add hearts of palm, celery, red onion, chives, garlic, dill, vegan mayo, Old Bay seasoning, smoked paprika, remaining sea salt (¼ teaspoon OR leave out and add to taste just before serving) and ground black pepper. Add powdered dulse, if using. Refrigerate this mixture until assembling sandwiches.

  4. Brush the melted butter on the inside and outside of the hot dog buns. Toast the buns with the sides facing down for 8 minutes, flipping halfway. Bake until golden brown.

  5. Take the two halves of the bibb lettuce and place them leaf side up on one half of the rolls. Spoon about 3/4 cups of vegan lobster meat into the rolls and add crushed sea salt kettle chips on top. Serve immediately.

Recipe Notes

Pink oyster mushrooms are available in the summer at local farmer’s markets. If you can’t find them, any oyster mushroom (white, blue or black) will work too. 

Adding dulse will give the vegan lobster meat more of a seafood flavor but can definitely be omitted.

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16 thoughts on “vegan lobster roll”

  1. This is easy and delicious. I used dried oyster mushrooms and rehydrated them. Instead of a hoagie, I just ate it over greens. Thank you for posting.

  2. Phew! That’s alot of garlic, which I love, but it overwhelmed the salad. Plus, this is very sour. I remember lobster as being more sweet. I think 1/2 c. apple cider vinegar is too much.

    1. Agreed. I decided not to use raw garlic because it’s always too pungent, and if you don’t like raw garlic, then you won’t like it in this dish. But the apple cider vinegar was still overwhelming and made the mushrooms taste like vinegar in a way that I couldn’t come back from. Would try again without it, just cooking the mushrooms in butter/ oil. Lemon is probably a sufficient source of acid here and a fresher one too? Generally a big fan of mushrooms as a meat or seafood substitute.

  3. Way too much vinegar! I squeezed the crap out of these mushrooms to get the excess vinegar off, but still so overpowering that it made my stomach hurt!
    $13 of mushrooms that I couldn’t comfortably eat 🙁

  4. After reading the reviews I decided to reduce the cider vinegar to 1.5oz (figured I could add more after if needed). Came out absolutely perfect. Would have thought I was having a 🦞 roll at the ocean if my eyes were closed!

    1. AWESOME! Actually yes, I meant to adjust that vinegar amount and it slipped my mind!

  5. Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  6. I made these today and they were delicious! I used black oyster mushrooms and some king oyster mushrooms to make this a lobster and scallop roll. I used pickled red onions instead of raw, garlic powder instead of minced garlic, maple syrup instead of sugar, used a kelp sea salt I already had and some seaweed I already had at home instead of dulse. I use the O’Doughs Vegan Gluten Free frozen hot dog buns. Once the lettuce and filling was in the bun, I squeezed some fresh lemon on top as well. It was so tasty! I will definitely made these again!

  7. Looking forward to making this! I am having a hard time finding oyster mushrooms though. Any alternate mushroom you would recommend?

    1. they have the best taste and texture for this. You could use hearts of palm mixed with shitake

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