Vegetarian Grilled Lobster with Garlic Herb Butter
Transform your summer grilling game with this creative and flavorful *Vegetarian Grilled Lobster with Garlic Herb Butter*. This plant-based recipe reimagines indulgence using tender hearts of palm, marinated in a zesty blend of olive oil, lemon juice, paprika, and fresh herbs. Grilled to perfection for a smoky char, these "lobster" medallions are then drizzled with a luscious vegan butter infused with garlic, dill, and nutritional yeast for a rich, savory finish. Perfect for vegans, vegetarians, or anyone seeking a lighter twist on classic seafood, this dish offers all the decadence without compromise. Ready in just 35 minutes, it’s an elegant centerpiece for backyard BBQs, dinner parties, or weeknight meals. Serve with lemon wedges and a crisp green salad for a restaurant-worthy experience at home!
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Ingredients
- 4 cans Hearts of palm, whole
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 cup Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegan butter
- 0.5 teaspoon Paprika
Directions
Step 1
Drain and rinse the hearts of palm thoroughly to remove any brine. Pat them dry with a kitchen towel to ensure they brown nicely when grilled.
Step 2
In a mixing bowl, combine the olive oil, 1 minced garlic clove, lemon juice, and 1 tablespoon of chopped parsley. Add in the salt, black pepper, and paprika. Stir well to blend the marinade.
Step 3
Gently coat the hearts of palm with the marinade, ensuring they are well covered. Allow them to marinate for about 10 minutes to absorb the flavors.
Step 4
Meanwhile, preheat your grill or a grill pan over medium-high heat. Lightly brush the grates with oil to prevent sticking.
Step 5
Place the marinated hearts of palm on the preheated grill. Cook them for about 5-7 minutes per side or until grill marks appear and they are warmed through.
Step 6
In a small saucepan over low heat, melt the vegan butter. Add the remaining minced garlic and let it cook for about 30 seconds until fragrant. Stir in the remaining parsley, dill, and nutritional yeast. Remove from heat.
Step 7
Once the hearts of palm are grilled, transfer them to a serving platter. Drizzle the garlic herb butter generously over the top.
Step 8
Serve immediately, with additional lemon wedges on the side for extra brightness if desired.
Nutrition Facts
| Serving size | (1999.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1521.0 |
| Total Fat 91.6g | 0% |
| Saturated Fat 35.6g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 0mg | 0% |
| Sodium 13251.0mg | 0% |
| Total Carbohydrate 140.7g | 0% |
| Dietary Fiber 55.8g | 0% |
| Total Sugars 26.9g | |
| Protein 51.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1008.3mg | 0% |
| Iron 45.1mg | 0% |
| Potassium 5985.8mg | 0% |
Source of Calories