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Roll Into The Weekend With These Must-Have Vegetarian Lobster Mushroom Rolls


Lobster Mushroom Rolls might just become your new favourite excuse to consume bread and mayonnaise! Similar to a classic lobster roll, this vegetarian version uses lobster mushrooms as a substitute and makes the perfect summer weekend dinner. Lobster mushrooms get their name from their visual similarity to cooked lobster, as well as their somewhat mild seafood flavour.

Lobster mushrooms are not available cultivated, so to find them fresh, you'll have to pick them in the wild. But, if picking wild mushrooms isn't your idea of a fun afternoon, luckily, you'll be able to find dried lobsters at your local grocery store or specialty shop.

Pro Tip: One package of dried lobster mushrooms doesn't go as far as one might think - so I ended up adding in some extra-firm tofu to finish the recipe (which was still delicious). I paired this with some grilled asparagus topped with squeezed lemon juice.


3 cups of lobster mushrooms (as above, can sub in pressed, extra-firm tofu if you don't have enough lobster)

1/4 cup of mayonnaise

Juice of about 1/2 a lemon

3 tbsp of finely chopped chives

Salt & pepper, to taste

Louisiana-style hot sauce, to taste

1 tbsp of grainy mustard - optional, or to taste

Butter lettuce, for the rolls

Crusty rolls, to serve

Butter, to sautée

How To Make:

  • If using dehydrated lobster mushrooms, reconstitute using warm water, broth, or white wine. Once rehydrated, drain.
  • Melt butter in a pan, over medium to medium-high heat and add lobster mushrooms (and tofu, if using).
  • Once you're satisfied with the sautée, transfer to a bowl and add the mayo, lemon juice, chives, salt, pepper, hot sauce & mustard (if using).
  • Mix well & spoon into rolls lined with butter lettuce.
  • Top with more salt, pepper, and chives.

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