Texas de Brazil Lobster Bisque Recipe

A rich and creamy lobster bisque inspired by the famous steakhouse starter. This smooth soup is made with roasted lobster shells, aromatic vegetables, and a silky cream base, then finished with tender.

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Prep Time 25

Cook Time 55

Total Time 1 20

Servings: 4

Course: Soup, Starter

Cuisine: American, Brazilian

Calories: 410

Ingredients Equipment Method Notes

Ingredients

For the Lobster Stock

Amount Unit Name Notes

4 large lobster tails shells reserved

1 medium onion chopped

2 medium carrots diced

2 stalks celery chopped

2 cloves garlic smashed

2 bay leaves

1 tsp thyme fresh or dried

6 cups water stock base

salt and pepper to taste

For the Bisque

Amount Unit Name Notes

4 tbsp unsalted butter for sautéing

1 medium onion diced

1 medium carrot diced

1 stalk celery diced

3 cloves garlic minced

1 tbsp tomato paste

2 tbsp all-purpose flour thickener

1 cup dry white wine flavor depth

4 cups lobster stock prepared earlier

1 cup heavy cream creamy texture

1 tsp Worcestershire sauce umami flavor

salt and pepper to taste

2 tbsp chives chopped for garnish

Equipment

Baking sheet For roasting lobster shells
Large stockpot or Dutch oven Cooking the soup
Immersion blender Blending bisque smoothly
Fine mesh strainer Straining lobster stock
Chef’s knife Chopping vegetables
Cutting board Food preparation
Wooden spoon Stirring soup
Measuring cups & spoons Accurate measurements

Method

Step 1

Cut lobster tails lengthwise with kitchen scissors. Remove the meat and place it in the refrigerator. Save the shells for making the lobster stock.

Step 2

Preheat oven to 400°F. Place lobster shells on a baking sheet with onion, carrot, celery, and garlic. Roast for about 15 minutes until fragrant.

Step 3

Transfer roasted shells and vegetables to a large pot. Add water, bay leaves, thyme, salt, and pepper. Bring to a boil, then simmer for about 30 minutes.

Step 4

Strain the stock through a fine mesh strainer and discard solids. In the same pot, melt butter and sauté diced onion, carrot, and celery until softened.

Step 5

Add garlic and tomato paste, then stir in flour and cook briefly. Pour in white wine while stirring, then add lobster stock and simmer for 20 minutes.

Step 6

Blend the soup until smooth using an immersion blender. Stir in heavy cream and Worcestershire sauce, then add chopped lobster meat and cook for 3–4 minutes. Serve warm with chopped chives.

Notes

Do not overcook the lobster meat or it will become rubbery.
Roasting the lobster shells helps create deeper flavor in the stock.
Reheat the soup gently over low heat to keep the texture smooth and creamy.