Texas de Brazil Lobster Bisque Recipe
If you love rich and creamy soups, this Texas de Brazil Lobster Bisque Recipe is a must-try. It’s smooth, full of flavor and perfect for special dinners.
Ingredients
- 1 lb fresh lobster meat chopped
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1/2 cup dry white wine
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Vegetables
- Wash and dice the onion, carrots and celery. Mince the garlic. Set aside. Fresh vegetables add a natural sweetness to the bisque.
Sauté the Base
- Melt butter in a large pot over medium heat. Add onions, carrots, celery and garlic. Sauté for 5–6 minutes until soft and fragrant.
Add Tomato Paste
- Stir in tomato paste. Cook for 2 minutes to remove raw taste. This gives the bisque a rich, deep flavor.
Make the Roux
- Sprinkle flour over the vegetables. Stir constantly for 2 minutes. This will thicken the soup and make it creamy.
Deglaze with Wine
- Pour in white wine slowly. Scrape any bits from the bottom. Let it reduce slightly, around 2–3 minutes.
Add Stock and Spices
- Add seafood stock, paprika, cayenne, thyme and bay leaf. Stir well. Bring to a gentle simmer. Let it cook for 20 minutes.
Blend the Soup
- Remove the bay leaf. Use a blender or immersion blender to purée the soup until smooth. Strain through a fine mesh strainer for a silky texture.
Add Cream and Lobster
- Stir in heavy cream and chopped lobster meat. Heat gently for 5 minutes. Avoid boiling after adding cream to prevent curdling.
Season to Taste
- Add salt and black pepper. Taste and adjust. The bisque should be creamy, flavorful, and slightly sweet from the lobster.
Serve and Garnish
- Ladle bisque into bowls. Sprinkle with fresh parsley. Optional: drizzle a little extra cream for a fancy finish. Serve hot.
Notes
- Use lobster shells to make a homemade stock for more flavor.
- Add a splash of sherry for a gourmet touch.
- For spicier bisque, increase cayenne pepper slightly.
- Substitute cream with coconut milk for a dairy-free version.
- Use a hand blender for easy puréeing without transferring hot soup.