This ridiculously tasty lobster roll is the perfect summer sandwich. It even has salty kettle cooked potato chips on it for extra crunch!
Preheat the oven to 350°F.
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.
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.
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.
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.
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.