Best Vegan Lobster-Style Recipe (Plant-Based Seafood Alternative)

This no-cook vegan lobster roll is the ultimate summer sandwich—flaky, buttery-textured hearts of palm folded into a chilled, creamy lemon-herb dressing, layered inside a soft bun, and finished with fresh herbs. It's everything you love about a traditional lobster roll—minus the seafood, the stove, and the stress. Perfect for beachy days, patio lunches, or anytime you want big flavor without breaking a sweat.

Ingredients

For the “Lobster” Salad:

1 (14 oz) can Hearts of Palm, drained, rinsed and prepared (see notes below)

1 Celery Stalk, finely chopped

1/2 Small Red Bell Pepper

1/4 cup White or Red Onion, finely chopped

1 Tablespoon Chopped Fresh Parsley (or Dill)

2–3 Tablespoons Vegan Mayo (adjust to taste)

1 tsp Dijon Mustard or Yellow Mustard

1/2 tsp Old Bay seasoning (or more to taste)

1/4 tsp Smoked Paprika (optional, for color)

A Splash of Lemon Juice (optional)

Sea Salt and Black Pepper, to taste

For Serving:

2 Top-Split Hot Dog Buns or Hoagie Rolls

Vegan Butter (for toasting buns)

Chopped Chives or more Parsley (for garnish)

Butter Lettuce or Shredded Romaine (optional)

Growing up, lobster was always seen as a luxurious, special-occasion dish. With this plant-based version, you can enjoy the same rich flavors and satisfying texture without any seafood at all.

It’s amazing how creative ingredients can transform into something that feels so indulgent, yet still stays kind to your body and the planet. This recipe makes a wonderful centerpiece for a dinner, or you can slice it up and add it to salads, sandwiches, or pasta for that “wow” factor.

Instructions

Slice the prepared hearts of palm into bite-sized pieces. Use your fingers to gently pull them apart into flaky, “lobster-like” chunks. Some texture is good—don’t over-shred.

In a mixing bowl, combine the celery, red onion, parsley, vegan mayo, Dijon, lemon juice, Old Bay, smoked paprika, salt, and pepper. Stir until smooth and creamy.

Gently fold the shredded hearts of palm into the dressing until well coated. Taste and adjust seasoning as needed. Chill in the fridge for at least 15-20 minutes for best flavor.

Heat a skillet over medium heat. Lightly butter the sides of each bun and toast until golden brown and crisp on both sides.

Line each bun with lettuce if using, then generously spoon in the chilled “lobster” mix. Garnish with chives or parsley, and serve immediately.

Chef’s Tips

• Add a touch of dulse flakes for extra ocean-y flavor.

• Serve with a side of kettle chips, pickle spears, or a chilled cucumber salad.

• Want a little heat? Stir in a dash of hot sauce.

• If you have time, make the “lobster” salad a few hours ahead and let it chill in the fridge. The flavors will mellow and meld, giving a more balanced, savory bite.

Prepare Your Hearts of Palm

After draining, rinse the hearts of palm under cold running water for at least 30 seconds.

Drop the rinsed hearts of palm into boiling water for 2–3 minutes, then immediately plunge into a bowl of ice and unsweetened plant based milk.

Soak the pieces in the ice and unsweetened plant milk for 15–20 minutes.

Drain and pat dry before using. This softens them and pulls out the tang while keeping texture intact.

I created this chilled lobster roll recipe on one of those hot summer days when the idea of turning on the oven was a hard no. Inspired by East Coast flavors but made 100% plant-based, this sandwich is flaky, creamy, and cooling—all without a stove, oven, or grill.

Hearts of palm make the perfect seafood-style substitute, and once they’re tossed with lemony vegan mayo and my homemade Old Bay blend, it’s game over. This is the kind of recipe that feels special but is super easy, making it perfect for a quick lunch or a no-fuss dinner on the patio. Serve it with a cold drink and call it summer.

How to Make Your Vegan Lobster Roll Fancier

1. Use Homemade Brioche-Style Buns

Swap out basic hot dog buns for:

• Split-top vegan brioche buns

• Lightly toasted in vegan butter + garlic for extra flavor

• Or bake your own soft rolls with aquafaba glaze for shine!

  
  

2. Add a Buttery Herb Drizzle

Melt vegan butter and stir in:

• Finely minced garlic

• Chopped fresh tarragon or chives

• A pinch of smoked paprika. Drizzle over the top of the salad right before serving.

  
  

3. Incorporate Dulse or Nori Flakes

• Add ½–1 tsp of dulse flakes, crushed nori, or kelp granules to the salad mix for an elegant oceanic note—like a whisper of the sea, not a fishy punch.

4. Toss in Fancy Accents

• Add small diced hearts of artichoke, avocado, or roasted red peppers for richness and complexity.

• For crunch: microgreens, celery ribbons, or shaved fennel on top.

  
  

5. Finish with a Zesty Aioli Swirl

Make a quick aioli with:

• Vegan mayo

• Lemon zest

• A tiny pinch of garlic and a drizzle of olive oilPipe or spoon a swirl over the roll for that bistro-style touch.

6. Serve with Fancy Sides

• Truffle kettle chips or sweet potato crisps

• A mini mason jar of chilled watermelon-mint salad or cucumber-radish slaw

• Add a lemon wedge tied with a twine bow or wrapped in cheesecloth (like upscale seafood platings!)

Optional Upgrade: Lobster “Butter”

Mix 1 tbsp vegan butter with:

• 1 tsp miso paste

• ¼ tsp smoked paprika

• Pinch of kelp or Old BayBrush, this over the inside of your bun before toasting.

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