This delectable recipe comes to us from Chef Rock Harper.
Rahman “Rock” Harper is a nationally-recognized chef, restaurateur, servant leader, author and podcast host. He is the winner of Hell's Kitchen Season 3 and has appeared on the Food Network, the Today Show, FOX, ABC 7 and more.
He is the owner of Queen Mother's Cafe. Visit him now and often:
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Lobster Rolls are a delicacy associated with spring and summer. Because the filling is served lightly chilled, this is the perfect lunch/dinner for warm weather when you just don't want heated foods.
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Ingredients:
- Plant based buns
- Oyster Mushrooms: Can use Lobster, Pink Oyster, Colorado or such
- Plant Based Mayo
- Plant Based Butter
- Garlic
- Lettuce
- Celery
- Green Onion
- Fresh Tarragon
- Lemon
- Salt
- Pepper
Directions:
- Clean the mushrooms with a medium stiff brush to remove dirt at root
- Heat skillet to medium heat
- Melt butter in pan
- Chop garlic and add to pan, cook until slightly translucent
- Add lobster mushrooms, cook until soft adding butter as needed to keep coated
- Transfer to a plate
- Chill mushrooms in fridge to cool down a bit
- Once cooled mix with mayo and the rest of the veggies
- All veggie amounts are to your desired taste and texture
- Chill together for 2-3 hours
- Salt and pepper to taste
- Toast each side of bun and split down the top
- Add some lettuce and top with cooled lobster mushroom salad
ENJOY!