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Lobster Bisque by

Category: Soups

This recipe is suitable for a: vegetarian/vegan diet.



2 1/2 cups faux-chicken broth

1 medium onion, diced

2 stalks celery, diced

1 carrot, diced

1 Tbsp. tomato paste

1 sprig fresh thyme

1 bay leaf

6 peppercorns

1/3 cup margarine

1/3 cup flour

1/2 tsp. sea salt

1/4 tsp. white pepper

2 1/2 cups liquid nondairy creamer or soy milk

1/4 tsp. nutmeg

2 cups faux-lobster balls, quartered (available at Asian markets and via mail-order from or

8 oz. plain nondairy cream cheese

2 Tbsp. fresh parsley, minced


4 tsp. dry sherry



In a large saucepan, bring the faux chicken broth, onion, celery, carrot, tomato paste, thyme, bay leaf, and peppercorns to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Strain the broth mixture, discard the solids, and return the liquid to the pot.

Meanwhile, in a small saucepan, melt the margarine over medium heat. Whisk in the flour, salt, and pepper to form a roux. Gradually whisk in the nondairy creamer or soy milk and nutmeg and continue to cook for 1 to 2 minutes, stirring constantly, until the mixture has thickened. Be careful not to burn.

Add the creamed mixture to the pot with the liquid, along with the diced lobster and nondairy cream cheese and heat gently for several minutes, until the cheese has melted and blended. Do not boil. Adjust the seasonings, as needed, then ladle the soup into 4 bowls and serve each garnished with the parsley, paprika, and 1 tsp. sherry.

Additional comments:


Makes 4 servings

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