Vegan Lobster
This tender buttery vegan lobster will simply amaze you! You can buy faux lobster meat from specialty markets, but my mock lobster made from king oyster mushrooms has the best taste and texture.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!
You can buy a faux lobster if you choose, but it’s expensive and doesn’t taste as good as my vegan lobster recipe made from king oyster mushrooms. However, it is a fun and different treat if you don’t want to make your own.
Store-bought vegan lobster
I purchased vegan lobster from Lily’s vegan pantry to test it out. It shipped quickly and came in this cute lobster shape. It didn’t come with any recipes or reheating instructions, so I simply cut it into chunks and lightly sauteed it in a little vegan butter.
It smelled like lobster but didn’t really have much taste at all and the texture was a little gummy. I think that it would be okay to use in a vegan lobster roll or seafood lasagna, but it wasn’t great just plain and my family much preferred my oyster mushroom lobster recipe over the store-bought version.
Why make oyster mushroom lobster
If you miss the taste of lobster and want a special treat this vegan lobster recipe will satisfy your cravings! I have a lot of vegan seafood recipes on the blog like vegan scallops and vegan shrimp, but this lobster is one of my favorites.
Tender buttery faux lobster dipped in vegan butter or even some vegan garlic butter will fool your tastebuds into thinking it’s the real thing. It’s not quite as pretty looking as the premade lobster, but the taste is much better.
Ingredients and substitutions
- King Oyster Mushrooms – this will give you a taste and texture of lobster meat. These mushrooms can also be referred to as king mushrooms or king trumpet mushrooms. They have a large meaty stalk and a small brown cap. I always find them at my local Asian market and sometimes at Whole Foods or large grocery stores. You can use other mushrooms, but king oyster mushrooms will give you the most authentic taste and texture.
- Sea Salt – for flavor.
- Old Bay Seasoning – for a seafood flavor and red color.
- Kelp Flakes – for a seafood flavor.
- Paprika – for a red color.
- Vegan Butter – to saute your vegan lobster and dip lobster pieces into.
- Lemon – (optional) a squeeze of fresh lemon juice.
- Parsley – (optional) for garnish.
Helpful tools
- A Small Sauce Pan – to simmer the mushrooms in the seafood-flavored broth.
- Frying Pan – to saute the plant-based lobster chunks.
How to make vegan lobster
Step 1 – Wash your king oyster mushrooms and cut the brown caps off the top as well as the hard bottom inch or so.
Step 2 – Cut the remaining middle of the large mushroom stems into chunks about 1/2 inch by 1/2 inch. (about the size and shape of a chunk of lobster.)
Step 3 – In a saucepan, heat 2 cups of water, 1 teaspoon of salt, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of kelp flakes. Heat until it starts to boil then add the chunks of oyster mushrooms and simmer on low for 5 minutes.
Step 4 – Remove the mushrooms with a slotted spoon and add them to a frying pan with 1 tablespoon of melted vegan butter and another sprinkle of old bay seasoning. Saute on low for another 5 minutes.
Step 5 – Serve them on a plate with a sprinkle of paprika for color and some melted vegan butter for dipping.
Step 6 – Garnish with some parsley and a squeeze of lemon juice if desired.
You can also use this faux lobster as you would regular lobster in your favorite recipes like lobster rolls or vegan mac and cheese with lobster.
Serve your vegan lobster with some vegan Red Lobster biscuits for a full meal.
Pro Tips
- Don’t overcook the vegan lobster pieces. You want them to remain tender.
- Serve the vegan lobster warm with melted vegan butter.
Storage and reheating
Refrigerate: Store leftover vegan lobster in the fridge for 3 – 5 days in an airtight container.
Freeze: The oyster mushroom lobster can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the faux lobster in a frying pan with a little butter.
More vegan seafood
- Vegan Shrimp
- Mock Linguine with Clam Sauce
- Vegan Tuna
- King Oyster Mushroom Scallops
- Vegan Fish Sandwich
- Vegan Breaded Fried Shrimp
Vegan Lobster
Ingredients
- 2 cups king oyster mushrooms
Seafood flavored broth
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon Old Bay Seasoning, plus one extra sprinkle
- 1/2 teaspoon kelp flakes
For sauteing and dipping
- 3 tablespoons vegan butter
Equipment
- 1 saucepan
Instructions
- Wash your king oyster mushrooms and cut the brown caps off the top as well as the hard bottom inch or so.
- Cut the remaining middle of the large mushroom stems into chunks about 1/2 inch by 1/2 inch. (about the size and shape of a chunk of lobster.)
- In a saucepan, heat 2 cups of water, 1 teaspoon of salt, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of kelp flakes. Heat until it starts to boil then add the chunks of oyster mushrooms and simmer on low for 5 minutes.
- Remove the mushrooms with a slotted spoon and add them to a frying pan with 1 tablespoon of melted vegan butter and another small sprinkle of old bay seasoning. Saute on low for another 5 minutes.
- Serve them on a plate with a sprinkle of paprika for color and some melted vegan butter for dipping.
- Garnish with some parsley and a squeeze of lemon juice if desired.
Notes
- Don’t overcook the vegan lobster pieces. You want them to remain tender.
- Serve the vegan lobster warm with melted vegan butter.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This was delicious; even my carnivore husband enjoyed! The only issue I had was when I seared the first batch of marinated mushroom rounds it steamed them instead of searing; apparently too much liquid in that batch, but I dabbed the second batch with a paper towel and they came out with a nice sear. Simple and delicious recipe will absolutely make again. Thank you
I’m so happy that you guys liked the recipe, Stephanie!
What if you are allergic to mushrooms? Can you suggest something else? Maybe palm hearts?
Yes, hearts of palm will work too.
Can I either use a different mushroom or can I use dried king oyster mushrooms in this, as fresh are not available in this area.
You can use any neutral tasting mushroom, but king mushrooms have the best flavor. I have never tested it with dried king mushrooms, but let me know if you do.
I like kelp flakes, but they taste absolutely nothing like fish (to me).
So I’m confused as to why so many recipes say they’ll make your food “taste just like real fish!”
It may be good in its own right, but taste nothing like fish.
(I actually find this to be true of all – that I’ve tried so far- “meat flavored” recipes. They can be great, but it never tastes “just like.”)
I hope this doesn’t sound mean, I do not intend it that way! I appreciate all your hard work! Even if I’m allergic to many of your recipes, sometimes I can still grab the basics or basic idea of occasional recipes and it gives me somewhere to start at least! 🙂
I understand. Nothing is going to taste exactly like the real thing, but if it helps people satisfy their cravings without supporting the meat, dairy, and seafood industries, I’m going to keep making these recipes to imitate the real thing as close as I can get.
I think the kelp flakes work wonders in creating a flavor close to the seafood product. Your recipes are amazing. I appreciate all you do and can’t thank you enough for the work you put into your recipes. This one is delicious. I can’t wait to make it for my daughter when she’s visiting next month. I’ve also made lobster for lobster rolls with dried lobster mushrooms. That was also very good. You should give it a try!
Thank you so much! I’m so glad that you like my recipes! 🙂