Vegan Lobster Bisque Recipe
In September 2012 I had a wonderful wedding to attend in Maine. My family rented a charming cabin positioned on a sandy beach. The view from the kitchen through the living room and out past the patio revealed kayaks and canoes relaxing on the beach with oars resting beside them; all waiting patiently for us to slide them into the cool waters edge. It created the perfect setting for a creamy homemade lobster bisque. Since we were going to be in Maine, I just happened to bring along a vegan lobster bisque recipe with me!
Before dinner though, we had a rendezvous with these tiny ships (to my little boy). Every 4 year old boy needs a little time to explore his surrounding islands. As first mate to my tiny captain, it was my job to indulge. After canoeing, we washed our sandy feet then moved inside. The warm cabin air filled our lungs as we transitioned to our next adventure – in the kitchen. This time I played the role of sous chef to my 4 year old chef de cuisine. He asked me to read off our ingredient list. As I read the ingredients, I pulled the items from our cabinets and grocery bags. He replied “check” signaling to me it was time to move on! Here is a look at our list….
Ingredients for Vegan Lobster Bisque Recipe:
3 Cups unsweetened Original Almond Breeze milk
1/4 Cup of Wondra Flour
5 Tablespoons of Earth Balance
2 Cups of mirepoix (2 celery stalks, 3 carrot and 1 onion in food processor)
3 Tablespoons of tomato paste
4 Tablespoons “chicken stock” (1 cube with 4 tablespoons of water)
1 Teaspoon of vegan Worschesterhire sauce
1 Package of vegan cream cheese
2 Teaspoons of salt, fresh black pepper and paprika
Seafood (vegan lobster) substitute
A few shakes of Louisiana Hot Sauce
1) Make a roux of 3 tablespoons Earth Balance, ¼ cup Wondra on low/medium heat.
2) Stir in 1 cup Almond Breeze while whisking. Should look creamy like frosting.
3) Add in 2 more cups of Almond breeze and salt. This is your cream soup base.
4) Peel celery stalks, carrots, and onion and cut all into pieces to put in food processor and finely chop (a mirepoix).
5) Put mirepoix (about 2 cups) in pan and sauté with 2 tablespoons Earth Balance, “chicken” stock, and 1/2 cup vegetable stock (covered) till mirepoix is cooked/tender (15 minutes). Put content of pan back in food processor with other ½ cup of vegetable stock and tomato paste, Worchestershire and puree.
6) Add puree to soup base along with salt, pepper, paprika, and hot sauce.
7) Add Vegan cream cheese to hot, not boiling, soup as your last step before serving. If soup starts to get too thick, thin out with more Almond Breeze.
● Add warmed seafood substitute to soup before serving so it has more of a seafood taste/nose. I think this works better than adding/cooking the seafood substitute to the soup early in the process.
● Optional: Add a pinch of sugar and or a few squeezes of lime/lemon juice. If you are unsure, try adding it to just your bowl of soup then decide. I like to wait until the end to decide as my taste buds differ from day to day.
Like this recipe? Join our Community today!
Photo of Vegan Lobster Bisque Recipe: