Texas de Brazil Lobster Bisque Recipe

Lobster bisque is a creamy soup that shows true cooking art. This rich dish was only found in high-end restaurants like Texas de Brazil.

Many people thought making lobster bisque at home was too hard. But that’s not true!

Texas de Brazil serves many great dishes, and their lobster bisque is a top pick for seafood lovers.

With a few fresh ingredients and a bit of care, you can enjoy this Texas de Brazil Lobster Bisque Recipe anytime you want.

Today, I’m sharing this copycat texas de brazil lobster bisque recipe that will make your kitchen smell amazing and fill your belly.

What is Lobster Bisque?

Lobster bisque is a smooth, creamy soup. This soup uses lobster as the main ingredient. The soup has a deep orange or pink color from the lobster shells and tomato paste.

This dish is a classic in seafood cooking and often served as a starter in big restaurants.

It’s different from other seafood soups because it’s thick and silky, often made by blending cooked lobster with cream or milk.

It’s both comforting and elegant, perfect for those who love the rich taste of lobster in every spoonful. You’ll find it balances bold seafood notes with subtle herbs, leaving you satisfied yet light.

Best Way to Remove Lobster Meat from the Shell

Getting lobster meat out of the shell is easy when you know the right way to do it. First, let your cooked lobster cool down a bit.

Take sharp kitchen scissors and cut along the soft underside of the tail. Cut from the wide end down to the fin. Be careful not to cut the meat inside.

Once you make the cut, use your thumbs to gently pull the shell apart. The meat should come out in one whole piece.

For the claws, crack them with the back of a heavy knife or a lobster cracker. Pull the meat out with a small fork.

This step is very important for the texas de brazil lobster bisque because you need clean, whole pieces of lobster.

Remove any dark vein you see in the tail meat. Save all the shells because you’ll use them to make the stock that gives your bisque its amazing flavor.

Texas de Brazil Lobster Bisque Ingredients

For the Lobster Stock

• Lobster Tails (4 large): Use fresh or frozen lobster tails for the best flavor. They give the soup a sweet, rich seafood taste.
• Onion (1 medium, chopped): Chopped onions add a gentle sweetness and create the base flavor that balances the creamy lobster bisque beautifully.
• Carrots (2 medium, diced): Carrots add a soft natural sweetness, giving the bisque a warm color and helping thicken the soup slightly.
• Celery (2 stalks, chopped): Celery provides a mild earthy flavor that balances the sweetness of lobster and keeps the soup well-rounded.
• Thyme (1 teaspoon, fresh or dried): Thyme brings a light herbal note, enhancing the depth of the lobster flavor without overpowering the soup.
• Bay Leaves (2 leaves): Bay leaves infuse gentle earthy tones while simmering, deepening the broth’s aroma and creating a balanced, rich flavor.
• Salt and Pepper (to taste): These basic seasonings enhance all the flavors. Adjust amounts slowly for the perfect savory and balanced taste.

For the Bisque

• Butter (4 tablespoons): Butter adds smooth texture and deep flavor to the bisque. Unsalted butter or olive oil works as substitutes.
• Garlic (3 cloves, minced): Fresh garlic brings a lovely aroma and boosts the savory notes that make the bisque deeply flavorful.
• Tomato Paste (1 tablespoon): Tomato paste adds a gentle tang, deeper color, and balances the creamy flavor of the Texas de Brazil bisque.
• All-Purpose Flour (2 tablespoons): Flour helps thicken the bisque smoothly, giving it that velvety restaurant-style texture. Cornstarch works for gluten-free needs.
• Lobster Stock (4 cups): Homemade or store-bought lobster stock builds the soup’s flavor foundation, delivering that authentic rich seafood taste.
• Dry White Wine (1 cup): White wine adds depth and brightness to the soup. Substitute with extra stock for a non-alcoholic version.
• Heavy Cream (1 cup): Heavy cream gives the bisque its silky texture and creamy finish that melts smoothly with every bite.
• Worcestershire Sauce (1 teaspoon): This adds a mild tangy, umami layer that strengthens the lobster’s flavor and gives a subtle savory richness.
• Chopped Chives (for garnish): Fresh chopped chives add color, freshness, and a soft onion note that completes the presentation beautifully.

Kitchen Essentials for This Recipe

1. Large baking sheet – For roasting vegetables and lobster
2. Sharp kitchen scissors – Cuts through lobster shells easily
3. Dutch oven or large pot – Makes stock and bisque
4. Fine mesh strainer – Removes solids from stock
5. Immersion blender – Blends soup until smooth
6. Chef’s knife – Chops all vegetables
7. Cutting board – Safe surface for prep work
8. Wooden spoon – Stirs without scratching pot
9. Measuring cups and spoons – Ensures correct amounts
10. Large bowl – Holds strained stock

How To Make Texas de Brazil Lobster Bisque

Step 1 | Prepare the Lobster

Use kitchen scissors to cut the lobster tails in half lengthwise. Gently remove the meat and set it aside for later. Make sure to keep all the shells – they’ll add rich flavor to the stock.

Step 2 | Make the Stock

Place the empty shells, one chopped onion, one chopped carrot, one chopped celery stalk, and two garlic cloves on a baking sheet. Roast at 400°F for about 15 minutes until fragrant and lightly browned. Transfer everything to a large pot, pour in 6 cups of water, and add a bay leaf with a few thyme sprigs. Simmer for 30 minutes, then strain through a fine-mesh sieve and discard the solids.

Step 3 | Sauté the Vegetables

In the same pot, melt butter over medium heat. Add the finely diced remaining onion, carrot, and celery. Sauté until soft and fragrant, about 8 minutes.

Step 4 | Create the Base

Stir in the tomato paste and flour. Cook for 1 minute to remove the raw flour taste. Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for about 2 minutes.

Step 5 | Simmer the Soup

Add the homemade lobster stock back into the pot. Bring it to a gentle boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are completely tender.

Step 6 | Blend Until Smooth

Remove the pot from the heat and use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a silkier texture, you can strain it once more.

Step 7 | Add Cream and Lobster

Return the pot to low heat and stir in the heavy cream. Chop the reserved lobster meat into bite-sized pieces and add them to the soup. Cook for 3–4 minutes or until the lobster is just cooked through.

Step 8 | Final Seasoning

Taste and season with salt and pepper to your liking. Serve the bisque warm and enjoy its rich, velvety flavor.

Chef’s Special Notes

• Don’t Overcook the Lobster: Always add the lobster meat at the very end and cook it just until tender. Overcooking will make it tough and rubbery.
• Blend Safely: Let the soup cool slightly before blending to avoid splatters or burns. If you’re using a regular blender, blend in batches and keep a towel over the lid for safety.
• Strain for Smoothness: After blending, strain the bisque through a fine-mesh sieve for a velvety, restaurant-style texture.
• Control the Salt: Taste the soup before adding salt — the lobster and stock can already add plenty of natural saltiness.

What to Serve with Lobster Bisque Soup

This rich soup pairs well with foods that can soak up the creamy broth. A simple, crusty baguette or warm dinner rolls are perfect for dipping.

A light, green salad with a tangy vinaigrette dressing helps balance the meal.

For a heartier option, serve it with a side of garlic bread or a simple grilled cheese sandwich.

At the restaurant, the bisque is often presented as a smooth, elegant starter before the main meal. It is typically garnished with a small piece of lobster meat and perhaps a fresh herb like chives, focusing on a refined dining experience.

Make-Ahead and Storage

Make-Ahead: Prepare the stock and veggie base a day early. Roast, simmer, and strain, then cool and refrigerate.

Next day, reheat gently, blend, add cream and lobster just before serving. This lets flavors meld overnight for better taste, and saves time on busy days.

How to Store: Cool the bisque fully, then pour into airtight containers. Keep in the fridge for up to three days. Avoid leaving at room temp longer than two hours to stay safe. Label with dates to track freshness.

How to Reheat: Warm on the stove over low heat, stirring often to prevent separation. Microwave in short bursts, mix between. Add a splash of cream if it thickens too much. Avoid boiling to keep lobster tender.

Texas de Brazil Lobster Bisque Recipe FAQs

1. What is the difference between bisque and regular soup?

Bisque is a special type of creamy soup. Traditional bisque always contains shellfish like lobster, crab, or shrimp. Regular soup can be made with any ingredients and any liquid base.

Bisque must include cream or a cream substitute. The soup gets blended until completely smooth. Regular soups can be chunky or brothy.

2. How can I make this recipe without alcohol?

Replace the white wine with equal amounts of lobster stock or chicken broth. Add a tablespoon of lemon juice to provide the acid that wine normally adds. The soup will still taste great without alcohol, just slightly different.

You can also use white grape juice mixed with a little vinegar for similar results. Many families prefer alcohol-free versions, and this substitution works perfectly fine.

3. What if I can’t find fresh lobster tails?

No problem – frozen lobster tails substitute easily in this Texas de Brazil lobster bisque recipe. Thaw them in the fridge overnight or under cold water.

Quality stays high if you pick reputable brands. The roasting step still draws out flavors from shells. Adjust cooking time slightly if they’re smaller.

4. What should I do if my bisque is too thin or too thick?

For thin bisque, simmer it uncovered for 10-15 minutes to let excess liquid evaporate. You can also mix 1 tablespoon of flour with cold water to make a slurry, then stir it into the soup.

For thick bisque, add warm cream or stock gradually until you reach the right consistency. Always adjust thickness while the soup is hot, as it will thicken more as it cools. Taste and adjust seasoning after changing the consistency.

5. How do I know when the lobster meat is properly cooked?

Properly cooked lobster meat turns white and opaque throughout with no gray or translucent areas. The texture should be firm but tender, not rubbery or mushy.

Fresh lobster meat only needs 2-3 minutes of gentle heating in the hot bisque. Overcooked lobster becomes tough and chewy, so watch carefully.

6. Can I make this soup without an immersion blender?

Absolutely. Let the soup cool for about 15-20 minutes. Then, carefully blend it in batches using a regular countertop blender.

Do not fill the blender more than halfway, and hold the lid on tightly with a towel, as hot soup can expand.

Continue to Content

Texas de Brazil Lobster Bisque Recipe

Yield: About 6 cups (1 generous bowl per serving)

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Make restaurant-quality seafood at home with this Texas de Brazil Lobster Bisque Recipe—rich, silky, and done in 1 hr 20 mins!

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Ingredients

For the Lobster Stock

• 4 large lobster tails (shells reserved, meat removed and chopped)
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon thyme (fresh or dried)
• 6 cups water
• Salt and pepper, to taste

For the Bisque

• 4 tablespoons unsalted butter (or olive oil substitute)
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 cup dry white wine (or substitute with stock + lemon juice)
• 4 cups lobster stock (from above)
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions

1. Use kitchen scissors to cut the lobster tails in half lengthwise. Gently remove the meat and set it aside for later. Make sure to keep all the shells - they’ll add rich flavor to the stock.
2. Place the empty shells, one chopped onion, one chopped carrot, one chopped celery stalk, and two garlic cloves on a baking sheet. Roast at 400°F for about 15 minutes until fragrant and lightly browned. Transfer everything to a large pot, pour in 6 cups of water, and add a bay leaf with a few thyme sprigs. Simmer for 30 minutes, then strain through a fine-mesh sieve and discard the solids.
3. In the same pot, melt butter over medium heat. Add the finely diced remaining onion, carrot, and celery. Sauté until soft and fragrant, about 8 minutes.
4. Stir in the tomato paste and flour. Cook for 1 minute to remove the raw flour taste. Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for about 2 minutes.
5. Add the homemade lobster stock back into the pot. Bring it to a gentle boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are completely tender.
6. Remove the pot from the heat and use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a silkier texture, you can strain it once more.
7. Return the pot to low heat and stir in the heavy cream. Chop the reserved lobster meat into bite-sized pieces and add them to the soup. Cook for 3–4 minutes or until the lobster is just cooked through.
8. Taste and season with salt and pepper to your liking. Serve the bisque warm and enjoy its rich, velvety flavor.

Nutrition Information:

Serving Size: (1 generous bowl per serving)
Amount Per Serving: Calories: 420Total Fat: 30gSaturated Fat: 17gCholesterol: 160mgSodium: 820mgCarbohydrates: 12gSugar: 3gProtein: 28g

This Texas de Brazil lobster bisque recipe allows you to prepare a restaurant-style dish at home. The process is straightforward and the result is a deeply flavorful and creamy soup.

It is perfect for a cozy dinner or when you want to serve something special. Enjoy the process and share the results – it’s a dish that sparks smiles around the table.