Lion's Mane "Lobster" Roll
New England will never know.
If Lion's Mane makes a convincing crab cake, it makes an even better lobster roll. The key difference is the preparation: instead of shredding fine, you want large, chunky torn pieces that mimic the generous lumps of a good lobster roll. Butter-poached in a hot pan until golden, then tossed in a light lemon mayo and piled into a toasted split-top bun. Fresh chives. That's it. The Lion's Mane does the rest — its naturally fibrous, meaty texture pulls into pieces that look exactly right.
Ingredients
- 2 cups Lion's Mane mushroom, torn into large chunks
- 3 tbsp butter
- 1 garlic clove, smashed
- Juice of half a lemon
- Salt and white pepper
- 2 New England split-top hot dog buns
- Lemon mayo: 3 tbsp mayo, 1 tbsp lemon juice, zest of half a lemon, pinch of celery salt
- Fresh chives, finely chopped
- Butter for toasting buns
Instructions
- 01
Mix lemon mayo ingredients. Refrigerate until ready.
- 02
Heat 2 tbsp butter in a pan over medium-high. Add smashed garlic and the Lion's Mane chunks in a single layer. Don't crowd them — do two batches if needed.
- 03
Cook without moving for 3 minutes until deeply golden on the bottom. Flip and cook another 2 minutes. Add remaining butter and baste. Squeeze lemon over, season with salt and white pepper.
- 04
Butter the inside of the split-top buns and toast in the same pan until golden.
- 05
Toss the mushroom pieces gently with lemon mayo (don't overdress — you want to taste the mushroom). Pile into buns, top with chives, serve immediately.
Chef's Tip
White pepper instead of black — it's traditional for New England seafood and the flavor profile matches better.
Grow Your Own Lion's Mane
