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+ servings
a bowl of lobster mushroom bisque with a sauted lobster mushroom as a garnish

Vegan Lobster Mushroom Bisque

This vegan lobster bisque uses the wild lobster mushroom- the flavors of this soup is like truffles and lobster combined! This creamy, succulent soup tastes better than the animal-based version. This wild mushroom soup is a foragers favorite!
Print Recipe
CourseVegan Recipes
Prep Time30 minutes
Cook Time40 minutes
Servings4 servings


  • 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



  • Sautéed slices of lobster mushrooms
  • Green Onion Finely Chopped


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 vegetable broth
  • 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
  • (Skip stove top directions if using Instant Pot)

*Stove Top Directions*

  • Add 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



  • You can use 1 tbs No Chicken Bullion to 4 cups water for this broth, or you can use a vegetable broth for a similar experience. If using a vegetable broth taste as you go to ensure there is enough salt and umami. Consider adding a tsp of mushroom seasoning or a tsp of msg to get those savory pops of flavor
  • A hand held Immersion blender works great for bisques, however it will be tough to get to be ultra smooth like what a standard blender will do. Small bits of the lobster mushroom are tough to completely get smooth- however the texture is still very enjoyable.
  • Nutrition

    Calories: 372kcal | Carbohydrates: 19g | Protein: 6g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 11mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 0.5IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg