Vegan Lobster Bisque
When I frist saw this recipe I didn’t really think that it was going to tastes good, but it sooo did. I couldn’t find lobster mushrooms, so I got gourmet blend mushrooms from Publix. I cooked the mushrooms just as if they were dried and it worked perfect. I also didn’t find kelp so I got seaweed and crushed it into small bits, because seaweed has such a strong tastes I would put just a little less then want the recipe says. Even my sister that doesn’t usually like vegan food, she like it and wanted a bowl full. Might be my favorite meat supplement recipe so far.
Vegan Lobster Bisque
3 0.5 oz packages of dried lobster mushrooms (or 2 cups fresh, if you can find them!)
3 cups vegetable broth (I used no-chicken flavor)
2 large shallots
2 medium carrots
2 stalks celery
3 cloves garlic
4 Tbs vegan margarine
2 Tbs all-purpose flour
1 Tbs kelp powder
1 Tbs Old Bay Seasoning
1 cup dry white wine (Chardonnay is best)
2 large roma tomatoes
1 cup cashew cream
Fresh parsley for garnish
Fresh ground salt and pepper
Lobster mushrooms are not mushrooms, but rather parasitic ascomycetes that grow on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. Regular gourmet blend will work too. Toss the dried (or fresh) ones all in 3 cups of broth in a medium pot and bring it to a boil. Then reduce the heat and simmer for 30 minutes until the mushrooms are reconstituted. SAVE THE LIQUID. This broth is one of the keys to the bisque’s lobster flavor.
While your mushrooms are reconstituting, roughly chop your shallots, carrots, and celery.
Add them and 3 Tbs of your margarine to a large pot on Medium. Stir often, making sure nothing browns. Once your shallots are translucent, mince and add your garlic cloves and cook for 1 minute. Add the rest of your margarine and then flour, kelp powder and old bay seasoning, making a roux. Cook this for one minute.
Next, add wine, tomatoes, and reserved mushroom broth to the pot. Bring to a boil, then immediately reduce heat to low and simmer for 20 minutes.
Your mushrooms are now done, and they should be much bigger than they were in dried form. Chop those babies up, roughly. Don’t get all mincey on ‘em.
You’ll want to reserve a few larger pieces for the center of your soup. It just helps with the presentation of the dish. This piece looked like lobster meat. Weird.
After the 20 minutes of simmering is up, blend the pot ingredients in a blender in batches and return to stove. Then, add your cashew cream and lobster pieces to the pot and stir. Bring up the heat to medium for a minute, and then it’s time to dish it out! Ladle the bisque into soup bowls and top with reserved large lobster mushrooms, parsley, and salt and pepper. Serve with oyster crackers.
**The wine is absolutely a necessity in this dish. It’s not that the bisque wouldn’t taste good without it, it’s just that it’s so amazing with it. Also, if the bisque is super thick at the end, you can add a bit more broth to thin it out.