[Vegan Lobster Steamed in Wine with Herb Sauce]
...Julia says '
This is not a variation of lobster Thermidor...' funny...but it is a lot like it...
...we used Lobster Mushrooms soaked in a brine made with boiling water and Nori sheet...for a little bit more flavor of the sea...like we did for the
Vegan Lobster Thermidor...
...chopped up some carrots, onions, and celery...the
Aromates...
...then put those in a pot with the Lobster mushrooms...
...then you boil down the liquid...Julia says the carrots need not be removed...so I just left it all in there...
...then you blend together some flour and vegan butter...
...and stir that in off heat...
...bring it back to a simmer...
...then add the vegan cream by tablespoons...
...it should resemble a thick soup...
...we served it over toast...with a side of glazed carrots and spinach...
...it was pretty yummy...and I think it would be really good as a soup too...
Substitutions:
Nori and Lobster Mushrooms for the Lobster
Vegan Butter - we used Violife
almond milk for the cream
Recipe here:
Mastering the Art of French Cooking
p. 223
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