Vegan Garlic Butter Lobster Rolls

November 23, 2023

This simple summery recipe created by Chef Berlinda uses all plant-based ingredients. Subbing lobster for chopped canned whole palm hearts. We have used the Eskal brand which uses the fair-trade and sustainable Bactris Gasipea species (also known as Peach Palm). This is a cultivated ingredient- nothing is sourced from the wild.  This delicious vegetable resembles white asparagus, but the flavour is much more delicate and goes really well in salads and vegan seafood dishes. For extra flavour make the lobster mix a day in advance to let all the fresh ingredients marinate in the fridge.


1 can /jar of Eskal brand hearts of palm, drained and cut into large chunks at a diagonal angle.

4 tbsp plant-based Nuttelex

2 cloves garlic (finely minced)

1 tbsp paprika

1 tsp cayenne pepper

1/2 tsp salt

1 tbsp lemon juice

1 stalk fresh chives (chopped finely)

long bread rolls sliced on the top (can be breakfast, hot dog, dinner rolls or mini baguettes)

lemon wedges for serving


1Pre-heat oven to 160°C.

2Place the bread rolls on a tray lined with baking paper and brush with 1 tbsp of Nuttelex. Lightly toast in the preheated oven at 160°C for 3-5 mins. Remove from oven and keep warm.

3Add the remaining 3 tbsp Nuttelex and garlic to a pan. Sauté over a medium heat until fragrant. Transfer 1/3 of the garlic Nuttelex butter into a small bowl and stir in the lemon juice. Set aside.

4Add the palm chunks to the pan with the remaining garlic Nuttelex. Lightly simmer for about 5-10 mins until the Hearts of Palm is heated through. Sprinkle the paprika, cayenne pepper and salt and combine well.

5Fill the bread rolls with 'lobster mixture' and drizzle over with the garlic & lemon buttery Nuttelex sauce. Garnish with chives and serve with lemon wedges .