Hearts of Palm Lobster Rolls Recipe

This hearts of palm lobster rolls recipe transforms tender hearts of palm into a creamy, herb-packed plant-based filling served inside buttery toasted New England-style buns. Featured on VEGANnotvegan with Maddie and Kiki Longo, the rolls are paired with Old Bay-seasoned corn on the cob for a fresh, satisfying meal inspired by classic coastal flavours.

The Inspiration

Inspired by traditional lobster rolls, this vegan version uses hearts of palm for their tender texture and ability to absorb bold seasonings. Old Bay, lemon zest, fresh dill, parsley, chives, celery, avocado, and homemade butter bean mayonnaise create a creamy filling with bright and savoury flavours.

Served in golden buttered buns with seasoned corn on the cob, this VEGANnotvegan recipe fits Maddie and Kiki Longo’s playful approach to reimagining familiar dishes with plant-based ingredients.

Ingredients

For the Butter Bean Mayonnaise

• 1 (15 oz) can butter beans/large lima beans (strained but not rinsed)
• 3 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp creamy Dijon mustard
• 1 cup vegetable oil
• Salt to taste

For the Hearts of Palm Lobster Rolls

• 2 (14 oz) cans hearts of palm, drained and rinsed
• 1 avocado, peeled, seeded and chopped
• 2 tbsp vegan butter plus 2 tbsp vegan butter, melted, divided
• ½ cup Butter Bean Mayonnaise
• 2 tsp Old Bay seasoning
• 1 small red onion, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 rib celery, finely chopped, leaves reserved
• Zest from 1/2 lemon
• 4 New England style hot dog buns
• 2 tbsp fresh chives, finely chopped (divided)

For the Corn on the Cob

• 4 ears of corn, shucked
• 1/4 cup vegan butter, melted
• Salt and Old Bay seasoning, to taste

Method

Make the Butter Bean Mayonnaise

• Add the butter beans, garlic, lemon juice, Dijon mustard, and salt to a blender and blend until very smooth.
• While still blending, slowly drizzle in the oil through the top of the blender.
• Once all the oil has been added, continue blending until the mayonnaise comes together.
• Refrigerate for 1 hour before serving.

Make the Hearts of Palm Lobster Rolls

• Rough chop the hearts of palm into chunks of various sizes and shapes to imitate lobster meat. Melt the vegan butter in a large pan over medium heat and add the hearts of palm. Cook, stirring occasionally, for 5-7 minutes, or until softened. Season with Old Bay and take off the heat. Chill to room temp.
• Mix the Butter Bean Mayonnaise, celery, lemon zest, parsley, dill, half the chives, avocado and red onion in a large bowl. Add the hearts of palm and mix in.
• Heat a large skillet or griddle over medium heat. Brush one outside side of the hot dog buns with vegan butter and toast in the skillet or on the griddle for 2-3 minutes, or until golden brown. Brush the other side with vegan butter, flip over, and toast for another 2-3 minutes.
• Divide the hearts of palm mixture between the 4 hot dog buns and garnish with chopped chives and celery leaves.

Make the Corn on the Cob

• Preheat an oven to 425 F (218 C) or set an air fryer to Air Fry.
• Brush the corn with half the vegan butter and place on a wire rack set on a baking sheet or in the drawer of an air fryer. Cook for 10 minutes, flipping halfway through.
• Brush the corn with the remaining vegan butter and season with salt and Old Bay seasoning.

Serving Suggestions

These hearts of palm lobster rolls with corn on the cob are ideal for summer lunches, casual dinners, backyard gatherings, or a plant-based meal inspired by coastal comfort food. Serve the rolls soon after assembling so the buns remain warm and toasted while the filling stays creamy and fresh.

The buttery Old Bay corn makes a natural pairing because it repeats the seasoning used in the hearts of palm while adding sweetness and texture to the plate. For entertaining, prepare the butter bean mayonnaise ahead of time and keep the filling chilled until the buns are toasted and ready to serve.

Final Thoughts

This hearts of palm lobster rolls recipe puts a creative plant-based spin on a familiar seafood favourite. Hearts of palm provide a tender texture, while cooking them briefly in vegan butter and seasoning them with Old Bay creates a rich, savoury foundation.

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