Anabelle Mclean Ina Garten’s Lobster Bisque is a luxurious, creamy soup that’s rich in flavor and perfect for special occasions. Made with succulent lobster meat, aromatic vegetables, and a touch of cream, this classic bisque is a true culinary delight that will impress your guests or elevate a cozy night.
What is Ina Garten Lobster Bisque?
Lobster Bisque is a smooth and velvety soup made with rich lobster stock, heavy cream, and tender lobster meat. Ina Garten’s version emphasizes simplicity and bold flavors, creating a dish that’s as elegant as it is satisfying.
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Reasons to Try Ina Garten Lobster Bisque
- Rich and Creamy: A decadent soup that feels indulgent with every bite.
- Perfect for Entertaining: A showstopping appetizer or main course.
- Elegant and Flavorful: Highlights the natural sweetness of lobster.
- Customizable: This can be adjusted for spice or texture preferences.
Ingredients Needed to Make Ina Garten Lobster Bisque
For the Lobster Stock
- Lobster shells – from 2 lobsters (about 1 ½ pounds each)
- Carrots – 2, roughly chopped
- Celery stalks – 2, roughly chopped
- Yellow onion – 1, roughly chopped
- Garlic – 3 cloves, smashed
- Tomato paste – 2 tbsp
- Dry white wine – 1 cup
- Water – 6 cups
- Fresh thyme – 1 tsp
- Bay leaf – 1
For the Bisque
- Unsalted butter – 4 tbsp
- All-purpose flour – 3 tbsp
- Heavy cream – 1 cup
- Paprika – 1 tsp
- Cayenne pepper – a pinch (optional)
- Salt and freshly ground black pepper – to taste
- Cooked lobster meat – 2 cups, chopped
- Dry sherry – 2 tbsp (optional)
Instructions to Prepare Ina Garten Lobster Bisque
Make the Lobster Stock
- Sauté the Vegetables and Shells: In a large pot, heat 2 tablespoons of butter over medium heat. Add the lobster shells, carrots, celery, onion, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the shells are fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1 minute. Add the white wine, scraping the bottom of the pot to deglaze.
- Simmer the Stock: Add water, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes. Strain the stock through a fine mesh sieve into a clean bowl, discarding the solids.
Make the Bisque
- Make a Roux: In the same pot, melt the remaining butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until golden and smooth.
- Add the Stock: Slowly whisk the strained lobster stock into the roux. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
- Add Cream and Spices: Stir in the heavy cream, paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Incorporate Lobster Meat: Add the chopped lobster meat and simmer gently for 5 minutes, just to warm through. Stir in the sherry, if using, for added depth.
- Serve: Ladle the bisque into bowls and garnish with a drizzle of cream, a sprinkle of paprika, or fresh herbs.
What Goes Well With Ina Garten Lobster Bisque?
- Crusty Bread: Perfect for soaking up the rich bisque.
- Green Salad: Adds a light, refreshing contrast.
- Grilled Seafood: Pairs beautifully for an elegant seafood dinner.
- White Wine: A crisp Sauvignon Blanc or Chardonnay complements the flavors.
Key Tips for Making Ina Garten Lobster Bisque
- Use Fresh Lobster: Fresh lobster shells and meat provide the best flavor.
- Strain the Stock Thoroughly: This ensures a smooth, velvety texture.
- Don’t Overcook the Lobster: Add the meat just before serving to keep it tender.
- Enhance the Flavor: A splash of dry sherry adds depth and richness.
- Make It Ahead: The stock can be made a day in advance and refrigerated.
Creative Variations of Ina Garten Lobster Bisque
- Spicy Version: Add extra cayenne or a dash of hot sauce for heat.
- Vegetable Bisque: Blend roasted tomatoes or peppers into the bisque for added depth.
- Crab or Shrimp: Substitute or combine lobster with crab or shrimp for variety.
- Dairy-Free Option: Use coconut milk instead of cream for a lighter, non-dairy version.
- Herbaceous Twist: Add fresh tarragon or parsley for an aromatic finish.
Storage Guidelines for Ina Garten Lobster Bisque
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze bisque (without cream) for up to 2 months. Thaw overnight in the fridge and add cream when reheating.
- Reheat Gently: Warm over low heat, stirring frequently, to prevent curdling.
Nutrition Value
- Calories: ~350 per serving
- Protein: 18g
- Carbohydrates: 12g
- Fats: 25g
- Iron: ~10% of the daily value
- Calcium: ~8% of the daily value
Wrapping Up
Ina Garten’s Lobster Bisque is the ultimate comfort dish that brings elegance and rich flavors to your table. With its creamy texture and deep, savory taste, this bisque is perfect for entertaining or treating yourself to something special. Give it a try, and savor the taste of this luxurious classic!
More Ina Garten Recipe
- Ina Garten Breakfast Strata
- Barefoot Contessa Baked French Toast Casserole
- Barefoot Contessa Tea Sandwiches
- Ina Garten Cinnamon Rolls
Ina Garten Lobster Bisque
Lobster Bisque is a smooth and velvety soup made with rich lobster stock, heavy cream, and tender lobster meat. Ina Garten’s version emphasizes simplicity and bold flavors, creating a dish that’s as elegant as it is satisfying.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
For the Lobster Stock
- Lobster shells – from 2 lobsters (about 1 ½ pounds each)
- Carrots – 2, roughly chopped
- Celery stalks – 2, roughly chopped
- Yellow onion – 1, roughly chopped
- Garlic – 3 cloves, smashed
- Tomato paste – 2 tbsp
- Dry white wine – 1 cup
- Water – 6 cups
- Fresh thyme – 1 tsp
- Bay leaf – 1
For the Bisque
- Unsalted butter – 4 tbsp
- All-purpose flour – 3 tbsp
- Heavy cream – 1 cup
- Paprika – 1 tsp
- Cayenne pepper – a pinch (optional)
- Salt and freshly ground black pepper – to taste
- Cooked lobster meat – 2 cups, chopped
- Dry sherry – 2 tbsp (optional)
Instructions
Make the Lobster Stock
- Sauté the Vegetables and Shells: In a large pot, heat 2 tablespoons of butter over medium heat. Add the lobster shells, carrots, celery, onion, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the shells are fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1 minute. Add the white wine, scraping the bottom of the pot to deglaze.
- Simmer the Stock: Add water, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes. Strain the stock through a fine mesh sieve into a clean bowl, discarding the solids.
Make the Bisque
- Make a Roux: In the same pot, melt the remaining butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until golden and smooth.
- Add the Stock: Slowly whisk the strained lobster stock into the roux. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
- Add Cream and Spices: Stir in the heavy cream, paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Incorporate Lobster Meat: Add the chopped lobster meat and simmer gently for 5 minutes, just to warm through. Stir in the sherry, if using, for added depth.
- Serve: Ladle the bisque into bowls and garnish with a drizzle of cream, a sprinkle of paprika, or fresh herbs.
