Lobster Mushroom Rolls
Lobster mushroom rolls, in the style of classic lobster rolls. Makes 4 generous rolls. Cut the rolls in half to feed 8.
Servings: 4
Ingredients
- 1 lb lobster mushrooms diced ½ inch
- ¼ teaspoon smoked paprika
- ¼ cup cooking oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
Lobster mushroom salad
- ½ cup mayonaise or half mayo and half sour cream
- Fresh lemon zest to taste—a few good scrapes
- Fresh lemon juice a few dashes to taste
- 2 tablespoons of your favorite herbs chopped
- 1 tablespoon chives to garnish
- 2 tablespoons ¼ inch diced celery
- ¼ cup ¼ inch diced green onion
- ½ teaspoon sriracha or other hot sauce
For serving
- Potato chips for serving
- Your favorite hot dog buns for serving
- Unsalted 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, then serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side.
- Just before serving generously season the lobster salad with cut chives.