Hearts of Palm Lobster

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BEET POACHED HEART OF PALM
Vegan Hearts of Palm Lobster recipes are seemingly only made for vegan lobster rolls and I thought about doing that as well, but as you can see, that didn’t happen.
Lobster and beets are a classic combination and I have been wanting to make a hearts of palm lobster-inspired dish for some time. The color, texture, and shape of the hearts of palm is the perfect ingredient for this recipe. All you need to do is poach the hearts of palm with beets and flavor the liquid. The contrast in color, a red exterior with a white interior, slicing on the bias, and you have a gorgeous lobster-inspired dish.
The beet-poached hearts of palm lobster needs a punch of color and fat. Subsequently, I’ve added the spice of jalapeño and puréed with scallions and cashews to make a sauce that is both spicy and a beautiful green color. Consequently, the contrast is perfectly paired with the amaranth micro greens (or in this case pink).
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What You Need…

  • Beets are used both as part of the dish and as the coloring to make the hearts of palm lobster its reddish color.
  • Hearts of palm can be found in cans at most stores these days. Their natural flavor can be compared to asparagus or artichoke hearts.
  • Scallions are used in flavoring the sauce as well as the bottom end as part of the finished dish. 
  • Jalapeño pepper: remove the seeds from the jalapeño and it won’t be as spicy. Since we’re using just 1/2 a pepper in the sauce, the spiciness is still mild.
  • Ginger brings a bit of spice and amazing flavor, especially after being candied. We sliced ours with a mandolin slicer. Be very careful when using this, I and many others I know have cut themselves using one.

How To Make Hearts of Palm Lobster

Whole Beet and ginger FOR HEARTS OF PALM LOBSTER
Whole beet and ginger.
DICED BEETS FOR HEARTS OF PALM LOBSTER
Slice the beet into 1/2-inch dice. Next, thinly slice the ginger. 
POACHING DICED BEETS AND GINGER FOR HEARTS OF PALM LOBSTER
Add the ginger and diced beets to the poaching liquid.
POACHING DICED BEETS, GINGER, HEARTS OF PALM LOBSTER
Next, Poach the hearts of the palm in the liquid.
POACHED DICED BEETS, GINGER, HEART OF PALM
Cook for 30 minutes.
BEETS POACHED, HEARTS OF PALM, AND GINGER
After, remove from poaching liquid.

How to Make Candied Ginger

COOKING CANDIED GINGER FOR HEARTS OF PALM LOBSTER
Poach the ginger by cooking for 30 minutes and the liquid reduces by half.
BEET CANDIED GINGER for Hearts of Palm lobster
Finished candied ginger is sweet and spicy.

How to Make Jalapeño Scallion Cream

SPICY SCALLION CREAM SAUCE INGREDIENTS for hearts of palm lobster
Scallions, garlic, and jalapeno.
SPICY SCALLION CREAM SAUCE COOKING
We saute the scallions just slightly for hearts of palm lobster.
JALAPENO SCALLION CREAM FOR HEARTS OF PALM LOBSTER
I love this finished Jalapeno Scallion Cream Sauce.

Chefs Tips

  • Working with beets can be challenging. In fact, I use gloves to avoid getting my hand stained is recommended. 
  • If using a mandolin slicer, use a guard or glove to protect your fingers. Even I’ve cut myself many times so take precautions.
  • If you can’t find amaranth microgreens, a good substitute would be nearly any type of microgreens. By comparison, you could also garnish with some edible flowers for a pop of color.
BEET POACHED HEART OF PALM

Heart of Palm “Lobster”

Course: Appetizer
Cuisine: American
Keyword: Hearts of palm, lobster
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 as a starter
Calories: 331kcal
Author: Those Vegan Chefs
Lobster and beets are a classic combination. I have been wanting to make a lobster-inspired dish for some time. Hearts of palm is the perfect ingredient, the color, texture, and shape. All we need to do is poach the hearts of palm with beets and flavor the liquid. The contrast in color, a red exterior with the white interior, slicing on the bias, and you have a gorgeous lobster-inspired dish.
Print Recipe

Ingredients

Hearts Of Palm

Beet Candied Ginger

  • ¼ cup brown sugar
  • 1 cup water
  • ½ cup beet poaching liquid
  • ⅓ cup ginger root sliced, cooked in the beet poaching liquid

Spicy Scallion Cream Sauce

How to Finish the Dish.

  • 3 sprigs thyme
  • 2 Tbsp olive oil extra virgin
  • ⅓ cup scallion the white part, cut on the bias

Garnish

  • Amaranth Mico Greens

Instructions

How to Make Beet Poached Heart of Palm

  • Heat the water over medium heat.
  • Add the Five spice, salt, brown sugar, kelp granules, red wine vinegar, rice wine vinegar, and soy sauce. Gently heat to dissolve the kosher salt and the brown sugar.
  • Drain the heart of palms.
  • Add the diced beets and the sliced ginger to the poaching liquid, cooking over low heat for 10 minutes.
  • Add the heart of palm to the poaching liquid. Cook for 30 minutes of very low heat. The beets should be tender and the heart of the palm should be a wonderful red color.
  • Remove the heart of palm, ginger, and beets and set them aside.

How To Make Beet Candied Ginger

  • Combine the brown sugar and beet poaching liquid.
  • Add the beet poached ginger.
  • Cook over low heat for 25 minutes, the poaching liquid should become thick and sweet.
  • Once the inner is tender remove the heat and allow it to cool. Set aside

How to Make Spice Scallion Sauce

  • Heat a pan over medium-high heat.
  • Add the extra virgin olive oil and the sliced jalapeño, cooking for 1-2 minutes.
  • Add the sliced green scallions, cooking for 1 minute.
  • Add the cashews, silken tofu, cooked jalapeño, and scallion in a high-speed blender.
  • Season with kosher salt and rice wine vinegar.
  • Puree until smooth.
  • Place in the refrigerator until cold.

How to Finish the Dish

  • Heat a large cast iron pan over medium heat.
  • Add 2Tbsp extra virgin olive oil.
  • Add the poached heart of palm, diced poached beets, the white part of the scallions, and the thyme to the pan.
  • As your cooking, the heart of the palm start basting with EVOO.
  • Make sure to rotate the heart of palm, roasting on all sides.
  • Cook for around 10 minutes, the heart of palm should be lightly roasted, the scallions soul die right roasted and the beets should be hot and tender.

How to Plate

  • Start with spreading the spicy scallion sauce across the plate. Spoon the beets in the middle of the sauce. Place the roasted scallion on top of the beets. Cut the heart of palm into three pieces on the bias. Place the heart of palm on top of the scallion, Place candied ginger on top of each of the heart of palm. Place a row of the Amaranth next to the spicy scallion sauce.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 331kcal | Carbohydrates: 58g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1549mg | Potassium: 2301mg | Fiber: 5g | Sugar: 42g | Vitamin A: 271IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 4mg

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