Celebrate the flavors of lobster mushrooms with this creamy, savory, slightly sweet bisque.
If you are a forager, fungi foodie, or simply wanting a hot bowl of creamy, decadent soup to dip your sourdough bread in, you need to try this vegan lobster bisque!
Lobster Mushroom Oil
This recipe starts out with you infusing oil with the lobster mushrooms- this really gives you a deep, concentrated lobster flavor. The best part you will have some leftover oil!
This liquid gold is incredible in other recipes and can be stored indefinitely in your freezer! It truly is liquid gold in the sense the lobster mushrooms change the oil to a rich gold hue like saffron.
Add it to any dish that you want to have a lobster flavor, it is incredible in cream sauces like this pumpkin sage sauce. Try adding some to your pasta, risotto, any creamy recipe.
Another fantastic use for it is adding a tablespoon of it to lions mane crab cakes to really get a rich seafood flavor.
Lobster mushroom oil is even better than an infused truffle oil (in my humble opinion) where it adds that depth, umami, but it has a sweetness to it that reminds me of the flavors in shrimp scampi.
Celebrating the flavor of Lobster Mushroom
This bisque doesn’t have any artificial flavors to make it taste like lobster.
This is much, much better- this soup brings out the delicate, sweet, rich flavors of the lobster mushroom. The unique flavor of lobster mushroom is the star of this soup.
No, you cannot substitute the lobster mushroom in this recipe!
If you are a vegan and love sea food flavors- the Hypomyces lactifluorum (aka the lobster mushroom) is for you!
It does not taste like a traditional mushroom, instead the flavor is similar to lobster, or even shrimp.
There is nothing in nature quite like it.
Other recipes for lobster mushroom bisque call for a whole medley of vegetables to help create a creamy soup.
This recipe on the other hand is simple. It is very simple in the herbs and spices. It has no additional vegetables to compete with the delicate flavor.
Adding too many herbs, spices, and other vegetables drowns out the flavor, even a little too much can dampen it. The competing flavors of tomato, carrot, and celery can completely wipe out the flavor of the lobster mushroom, which is why they will often add kelp powder to regather the ocean flavor. While there is nothing wrong with a creamy, ocean-y, flavored soup, that is not the goal with this lobster mushroom bisque!
Lobster mushrooms cannot be grown and must be foraged, which makes them expensive. The prices range from $16-$30 per pound. If you bought them from your local farmers market, let’s honor this gourmet mushroom by making it really shine as the star of the show.
The flavor of lobster mushroom is so delightful and unique- simple is better with this dish.
If you foraged a ton of lobster mushrooms and are looking for more recipes, try these.
Lobster mushroom wontons, vegan lobster roll, and stuffed shells are all fantastic ways to use lobster mushrooms.
Speaking from personal preference, the lobster mushroom bisque is my favorite way to prepare lobster mushrooms.
This recipe calls for a vegetarian chicken broth – this is what I used. You can opt for a homemade vegetable broth or make a vegan fish broth for an extra ocean-y flavor. If you use a vegetable broth or a vegan fish broth consider adding a tablespoon of nutritional yeast flakes, a teaspoon of toasted sesame oil, and a small sprinkle of nutmeg (or mace) to add that rich depth.
If you are dying for a vegan seafood feast consider adding plant based shrimp or lobster balls to it. All Vegetarian Inc and Loving Hut both make a fantastic konjac based shrimp and lobster that would be fantastic in this. They can be tough to find, I’ve been able to pick them up at Nooch Vegan Market in Denver and I’ve seen them online at various online vegan specific retailers.
Try this soup without them first- just so you know what this vegan lobster bisque is all about.
Vegan Lobster Mushroom Bisque
- 1 lbs Lobster Mushrooms
- 1 Small Onion
- 2 Cloves Garlic
- 4 Cups Vegan Chicken Broth*
- 1/4 Cup White Wine
Lobster Mushroom Oil
- 1/2 Cup Coconut Oil, Plus another 2 tbs coconut oil reserved
- 1/3 Cup Plus 2 tbs of Coconut Milk
- 1/3 Cup All Purpose Flour
- Sautéed slices of lobster mushrooms
- Chopped green onion
Lobster Butter Oil for Roux
- Clean the lobster mushrooms by cutting off all black and browned bits, reserve them and cut off enough to measure about 1/2 cup worth of lobster mushroom scraps
- In a small sauce pan add your coconut oil and add the lobster mushroom scraps on low heat- sprinkle a pinch of salt over it
- Let the oil and mushrooms simmer over low heat for 1 hour
- Strain and set aside 1/3 cup of the infused oil. Refrigerate the rest of the oil and use for pasta, toast, rice, ect. Save the mushroom scraps to be used for
- Chop the onion, crush and mince the garlic, dice the lobster mushroom
- Follow the directions grouping below depending on if you have an Instant Pot or if you prefer to use stove top
Instant Pot Directions
- Add 2 tbs coconut oil, the onion, and garlic to the instant pot and turn on the sauté function for 10 minutes
- Sauté until the onions start to become translucent and then add your lobster mushrooms and your Vegan Chicken Broth
- Cook on high for 20 minutes
- Scroll to Roux directions
Stove Top Directions
- 2 tbs coconut oil, the onion, and garlic to a large pot and sauté on medium high heat for about 10 minutes, or until your onions become translucent
- Add the lobster mushrooms and the broth and bring to a simmer, cooking for 1 hour.
- Blend with either an immersion blender* or add to blender to make smooth
Lobster Mushroom Roux
- In a small sauce pan add 1/3 cup of the infused lobster mushroom oil with 8tbs coconut milk (1/3 cup + 2tbs), whisk gently to mix on low heat
- Slowly whisk in the 1/3 cup flour to combine
- Add the Roux to the blended lobster mushrooms and broth along with the 1/4 cup white wine. Blend until smooth or mix well
Hungry for more recipes?
Check out the latest posts here
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