½cupmayonaise or half mayo and half sour cream, or more to taste or use vegan mayonnaise
Fresh lemon zestto taste—a few good scrapes
Fresh lemon juicea few dashes to taste
2tablespoonsof your favorite herbslike mint, basil, tarragon, or dill
1tablespoonchivesto garnish
2tablespoons¼ inch diced celery
¼cup¼ inch diced green onion
½teaspoonsriracha or other hot sauce
For serving
Potato chipsfor serving
Your favorite hot dog bunsfor serving
Cooking oil or soft butter as needed for toasting the buns
Instructions
Sweat the lobster mushrooms with the oil and salt on medium high heat for 10-15 minutes, or until they’ve released their water and are staring to brown.
Add the garlic and smoked paprika to the pan, stir for a minute, then transfer the contents of the pan to a bowl, scraping to harvest the residual oil. Cool the mushrooms.
When the mushrooms are cool, mix them with the lobster salad ingredients, Taste and season the mixture repeatedly until you're happy with the flavor. Pay attention to the video here as I go over some options.
Serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side. You can also gently warm the buns and cut a V out of the top as shown in the video.
Just before serving generously season the lobster salad with cut chives.
The mushroom salad will last for 4 days in the refrigerator.
Video
Notes
Variations
This is a really basic lobster mushroom recipe-one of the simplest I've made. Depending on what you have on hand and the flavor profile you want, you can switch things up in a number of ways. Here's a few ideas.
Adding some curry powder to the mushroom salad.
Sometimes I make it extra spicy by adding hot sauce.
Use a mix of different herbs as I show in the video tarragon, mint, lemon balm or rau ram are all great choices.
Add diced fresh hot or sweet peppers
Taste and season repeatedly until you like the flavor.