This was a new adventure for me. It’s that time of year: the two months of the year when you can purchase lobster mushrooms. Sure, they go for $25 a pound, but they are worth it. This time I tried to make a lobster roll.
- lobster mushrooms, at least one pound, cut in to bite size pieces
- 1/2 cup vegan mayonnaise (I used Hampton Creek)
- 3 TBsp lemon juice
- 1/2 cup celery diced
- 1 TBsp dried parsley leaves
- salt and pepper
- sub rolls
When cooked mix in a large bowl with all the remaining ingredients and use to top the rolls. Served with chips. It was super tasty but I might add seaweed flakes instead of dried parsley next time to get a more fishy flavor.