Name: Texas De Brazil Lobster Bisque Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: Lobster tails; Olive oil; Shallots; Small yellow onion; Garlic; Chickpea Flour; White wine; Hot sauce; Sea salt; Ground black pepper; Dried thyme; Low sodium chicken broth; Tomato paste; Paprika; Lobster base; Coconut milk

Table of Contents

When I went to Brazil for the first time, I was introduced to wonderful food from my home country. It was actually called “Lobster Bisque“. So, I decided to build a similar dish called “Texas de Brazil” (Texas of Brazil), and make this Texas De Brazil Lobster Bisque Recipe. Now, there’s no mayonnaise added, so it’s quite healthy and delicious, unlike other dishes.

BISQUE or BLAST as many people call it is a very popular seafood dish that originated on some Brazilian and Caribbean islands around the same time as the island nation of Brazil and Haiti. The Texas De Brazil Lobster Bisque Recipe is very simple but very scrumptious. This dish is available at restaurants throughout the United States and is popular with upper-middle-class families looking for an easy dinner, or light and comforting special occasion meal.

Texas de Brazil lobster bisque is a rich, creamy bisque that is perfect for the warmer months. The recipe has many variations, but the gist is the same: it’s creamy and laden with subtle hints of cilantro and garlic. This recipe is perfect for cold nights without snow.

How to make Texas De Brazil Lobster Bisque

A great American seafood dish, the Texas-Brazilian lobster bisque is made with lobster, shallots, chickpea flour, and chicken broth. When making this delicious dish, care must be taken to cook the lobster for the perfect texture.

Ingredients

Lobster tails, 3 (in shells)
Olive oil, 1 tbsp
Shallots, 2 (chopped)
Small yellow onion, 1/2 (diced)
Garlic, 4 cloves (minced)
Chickpea Flour, 3 tbsp
White wine*, 1/4 cup (dry is best)
Hot sauce, 1/2 tsp
Sea salt, 1 tsp
Ground black pepper, 1/2 tsp
Dried thyme, 1 tsp
Low sodium chicken broth, 1/3 cup
Tomato paste, 1 tbsp
Paprika, 1 tsp
Lobster base, 1 1/2 cups
Full fat coconut milk, 1 cup

Instructions

Step 1

Over high heat, fill a large pot halfway with water and bring to a boil. Boil the lobster tails for 8-10 minutes, or until the shells and flesh are opaque. Let the lobsters cool. Reserve the water and use it as the lobster base.

Step 2

Remove the lobster from its shell by either cutting through it with kitchen shears (my preferred method) or chopping it in half and pulling out the meat. After removing any remaining veins, chop the lobster into bite-sized pieces on a cutting board. Put the lobster shells back in the water you just boiled the lobster in and cook for another 10 minutes. Then, strain 1 1/2 cups of the base from the shells using a fine mesh strainer after 10 minutes.

Step 3

The olive oil should be heated over medium-high heat in a saucepan.Sauté the shallots and onion for 5-6 minutes until they are tender. Cook the garlic for another 1-2 minutes, until it becomes fragrant.

Step 4

Stir the onion-shallot-garlic mixture with the chickpea flour. Continue cooking for 2 minutes.

Step 5

Pour in the wine, taking care to incorporate it slowly into the thickened mixture. Add the hot sauce, salt, pepper, and thyme once the mixture is smooth. Cook for 1-2 minutes until the mixture becomes thick.

Step 6

Add the chicken broth slowly and deglaze the pan if any bits are sticking to the pan.

Step 7

Combine the paprika, tomato paste, and lobster base. Cook, uncovered, for 10 minutes.

Step 8

To blend the mixture, use an immersion blender or blender. Make sure it is smooth. Add the coconut milk and lobster chunks to the blended mixture in the pan. You can now taste the dish to determine if it needs more salt or pepper. Let it heat through.