Lobster Mushroom Bisque | Plant-based Recipe

There’s nothing quite like a warm, velvety bisque to comfort you at the end of a long day. Traditionally made with seafood and heavy cream, bisques are often rich but not always light on the body. Today, we’re flipping that script with a plant-based twist: Lobster Mushroom Bisque.
Despite their name, lobster mushrooms aren’t seafood at all. They’re a vibrant orange-red fungus that grows on other mushrooms, giving them a meaty texture and a subtle flavor reminiscent of lobster. Paired with aromatics, herbs, and a creamy blended base, they make the perfect star ingredient for this comforting dish.
Why You’ll Love This Recipe
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🌱 Plant-Based & Dairy-Free – All the creamy goodness without heavy cream.
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🍄 Nutrient-Rich – Lobster mushrooms are a good source of antioxidants, fiber, and vitamins.
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💪 Immune-Supportive – Mushrooms contain compounds that can help support immune health.
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🍲 Elegant Yet Simple – Perfect for cozy weeknights or as a dinner party starter.
The Benefits of Lobster Mushrooms
Lobster mushrooms don’t just taste amazing. They come with a surprising list of health perks:
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Low in Calories, High in Flavor – A satisfying option without being heavy.
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Packed with Antioxidants – Helps fight free radicals and inflammation.
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Rich in Fiber – Supports digestion and satiety.
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Natural Umami Boost – Enhances flavor without added salt.
Vegan Lobster Mushroom Bisque
Servings: 4
Cook Time: About 1 hour
INGREDIENTS:
- 1 oz (about 1 cup) dehydrated lobster mushrooms
- 2 cups vegetable stock
- 1 sheet of seaweed, cut into strips
- 1 tsp dried kelp (optional)
- 3 Tbsp vegan butter or olive oil, divided
- 1 cup mushrooms of choice (oyster, trumpet, or cremini), chopped
- 4-6 Tbsp white wine or apple cider vinegar, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3-4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp Old Bay seasoning (or homemade seafood-style seasoning)
- 1 bay leaf
- ½ tsp dried thyme (or 1 sprig fresh)
- 1 Tbsp all-purpose flour (or gluten-free flour blend)
- 3 cups vegetable stock
- Reserved mushroom soaking liquid (strained)
- ¼ cup dry red lentils (for protein boost)
- ½ cup full-fat coconut milk (or cashew cream)
- 1 Tbsp nutritional yeast (optional, for depth)
- 1–2 tsp lemon juice
- Sea salt & black pepper, to taste
- Fresh parsley or chives, for garnish
DIRECTIONS:
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Start by rehydrating the lobster mushrooms: place them in a small pot with 2 cups of vegetable stock, seaweed and kelp (if using); bring to a boil, and let simmer for 20 minutes, or until softened. Once done, strain the mushrooms, reserving the soaking liquid, and chop into bite-sized pieces.
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While the lobster mushrooms are simmering, heat half of the butter or oil in a large pot or Dutch oven. Add the fresh mushrooms of your choice and sauté for about 5–7 minutes until golden brown. Deglaze the pot with 2–3 tablespoons of white wine or apple cider vinegar, scraping up any bits stuck to the bottom. Remove the mushrooms and place them on a paper towel to drain.
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In the same pot, add the remaining butter or oil and cook the onion, carrots, and celery over medium heat for 6–8 minutes until softened. Stir in the garlic, tomato paste, smoked paprika, Old Bay seasoning, bay leaf, and thyme, and cook for another 1–2 minutes to release their flavors.
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Sprinkle the flour over the vegetables and stir well to coat. Deglaze with more white wine (or substitute) and cook for 2–3 minutes, allowing the mixture to thicken slightly.
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Next, add the lobster mushrooms, the sautéed mushrooms, red lentils, reserved mushroom soaking liquid, and vegetable broth. Stir everything together, bring the pot to a boil, then reduce the heat and simmer for 20–25 minutes, until the lentils are soft and the flavors have come together.
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Remove the bay leaf. Using an immersion blender, blend about half of the soup directly in the pot, leaving some chunks for texture. If you’re using a regular blender, carefully blend in batches and return the soup to the pot. Stir in the coconut milk and nutritional yeast, then let the bisque simmer for another 5 minutes.
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Finish the bisque by stirring in the lemon juice, then taste and adjust with salt and black pepper as needed.
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To serve, ladle the bisque into bowls, garnish with fresh parsley or chives, and enjoy with crusty bread or oyster crackers.
Doctor’s Orders 🩺
Mushrooms are one of nature’s best-kept secrets when it comes to health. They’re low in fat, cholesterol-free, and packed with compounds that support immune function and reduce inflammation. Choosing a plant-based bisque like this means you’re cutting out saturated fats from dairy and seafood while still enjoying a rich, satisfying flavor. Pair this soup with a leafy green salad or whole grain bread for a well-rounded, heart-healthy meal.
Remember: food is medicine, and this bowl of bisque is a prescription for comfort and wellness.
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