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:


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.


  • 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


  1. Clean the mushrooms with a medium stiff brush to remove dirt at root
  2. Heat skillet to medium heat
  3. Melt butter in pan
  4. Chop garlic and add to pan, cook until slightly translucent
  5. Add lobster mushrooms, cook until soft adding butter as needed to keep coated
  6. Transfer to a plate
  7. Chill mushrooms in fridge to cool down a bit
  8. Once cooled mix with mayo and the rest of the veggies
  9. All veggie amounts are to your desired taste and texture
  10. Chill together for 2-3 hours
  11. Salt and pepper to taste
  12. Toast each side of bun and split down the top
  13. Add some lettuce and top with cooled lobster mushroom salad