Name: Creamy Lobster Bisque
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 1–1½ pounds vegan lobster pieces; 4 tablespoons vegan butter; 1 tablespoon olive oil; 1 large onion, finely diced; 2 celery stalks, finely diced; 2 carrots, finely diced; 5 cloves garlic, minced; ¼ cup all-purpose flour; 3 tablespoons tomato paste; 1 can (14–15 oz.) diced tomatoes, optional for a more tomato-forward bisque; 5 cups vegetable broth; 2 cups unsweetened soy milk; 1 cup unsweetened vegan cooking cream or full-fat coconut milk; ½ cup dry white wine, optional; 1 tablespoon lemon juice; 2 teaspoons Old Bay seasoning (check ingredients for your dietary needs); 1 teaspoon dried thyme; ½ teaspoon smoked paprika; ½ teaspoon sweet paprika; 1 bay leaf; ½ teaspoon onion powder; ¼ teaspoon cayenne, optional; Black pepper to taste; Salt as needed; 1 sheet nori seaweed, optional, for ocean-like flavor

INGREDIENTS

8–10 servings

Bisque base

1–1½ pounds vegan lobster pieces
4 tablespoons vegan butter
1 tablespoon olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
5 cloves garlic, minced
¼ cup all-purpose flour
3 tablespoons tomato paste
1 can (14–15 oz.) diced tomatoes, optional for a more tomato-forward bisque
5 cups vegetable broth
2 cups unsweetened soy milk
1 cup unsweetened vegan cooking cream or full-fat coconut milk
½ cup dry white wine, optional
1 tablespoon lemon juice

Seasonings

2 teaspoons Old Bay seasoning (check ingredients for your dietary needs)
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon sweet paprika
1 bay leaf
½ teaspoon onion powder
¼ teaspoon cayenne, optional
Black pepper to taste
Salt as needed
1 sheet nori seaweed, optional, for ocean-like flavor

METHOD

Make it

1
1. Cook the vegetables: Melt 3 tablespoons vegan butter with olive oil in a large stockpot over medium heat. Add onion, celery and carrots. Cook for 8–10 minutes until softened. Add garlic and cook another minute.
2
2. Build the bisque base: Stir in tomato paste and cook for approximately 2 minutes. Add flour and stir for 1 minute. If using wine, pour it in gradually, stirring to loosen the flavorful bits from the bottom of the pot. Slowly whisk in vegetable broth.
3
3. Add seasonings: Stir in Old Bay, thyme, paprika, bay leaf, onion powder and optional cayenne. Add diced tomatoes if using. If using nori, add a small piece to the pot for a subtle seafood-like flavor. Simmer gently for 15–20 minutes, until the vegetables are very tender.
4
4. Blend until smooth: Remove the bay leaf and nori. Carefully blend the soup with an immersion blender until completely smooth. Alternatively, blend in batches using a countertop blender, following its hot-liquid safety instructions.
5
5. Make it creamy: Return to low heat. Stir in soy milk and vegan cooking cream. Simmer gently for 5–10 minutes. Avoid a vigorous boil. Add lemon juice and adjust salt and pepper.
6
6. Prepare the vegan lobster: In a separate skillet, melt the remaining tablespoon of vegan butter. Add vegan lobster pieces and cook according to package instructions until heated through and lightly browned. Gently fold them into the bisque just before serving, reserving a few pieces for garnish. This helps preserve their texture instead of allowing them to become mushy or rubbery.

Cooking notes

Prepared vegan lobster must be heated or cooked according to its package; add near the end to preserve texture.
Distinct lighter, more heavily seasoned variant: 4 tablespoons butter plus oil, versus the later 8-tablespoon classic bisque.
Blend the soup base, not the vegan lobster.
Optional nori is listed as a sheet, but method uses a small piece; remove before blending.

Serving suggestions

Crusty bread, garden salad and lemon cake.