By Lori Walker, MS, RD | Published on June 18, 2023 | Last Updated on March 19, 2024
What about making a bowl of creamy, decadent bisque with fresh lobster? Sounds like an intimidating task, doesn’t it? But it’s actually much easier than you think!
Ina Garten’s Lobster Bisque is a classic recipe that will make your mouth water. This dish is elegant enough for dinner parties and special occasions, but simple enough to make on a weeknight.
With just a few simple steps, you can create a luxurious and flavorful soup that will have everyone asking for seconds! Now, you must be thinking about how to make an exquisite lobster bisque.
Well, you’re in luck because I am going to share with you Ina Garten’s Lobster Bisque recipe. With the help of this simple recipe, you can make a delicious and decadent Lobster Bisque that your guests will love.
What Is ina garten lobster bisque?
Ina Garten’s Lobster Bisque is a classic French soup made with live lobsters, fish stock or clam broth, olive oil, garlic, thyme, tarragon, carrot, celery onion, tomato paste, sherry, and cream. It’s a rich and flavorful dish that will leave you wanting more.
Want more Ina garten Recipes? Check them out!
- Ina Garten’s Perfect Boneless Ribeye Roast
- Ina Garten Curried Chicken Salad
- Ina Garten Scalloped Potatoes
- Osso Buco Recipe Ina Garten Recipes
- Ina Garten Chicken Piccata
- Chocolate Babka Recipe Ina Garten Recipes
- Ina Garten Cherry Pie Recipes
- Roasted Red Pepper Soup Ina Garten Recipes
Where Did I First Try Ina Garten lobster bisque?
I first tried Ina Garten’s Lobster Bisque at a dinner party. My friend had decided to host a seafood-themed dinner, and then she made a recipe from Ina Garten’s cookbook, Barefoot Contessa. I had heard of Ina Garten and her recipes but never tried any before that night.
When the lobster bisque came out, everyone was in awe. It looked so elegant and decadent, like something you’d order at a high-end restaurant. We all took a spoonful and were instantly blown away by the flavor!
The broth was rich and creamy, with the perfect balance of sweetness from the sherry and freshness from the herbs. The lobster meat was tender and succulent, providing a wonderful contrast to the smooth broth.
After the dinner, everyone was raving about the bisque. We all agreed that it was one of the best dishes we’d ever tasted. It had a complex flavor that left us wanting more and we all took home some leftovers to savor later. From then on, I knew I had to try out Ina Garten’s Lobster Bisque recipe for myself.
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Ingredients
- Lobsters: Mainly you require live lobsters so that you can cook them for the bisque.
- Fish Stock or Clam Broth: For the base of the soup, you need either fish stock or clam broth. Both will give your soup a delicious umami flavor and add depth to the final product.
- Olive Oil: To sauté the vegetables and lobster shells before making the stock, you will need olive oil.
- Garlic: One of the classic ingredients in any French recipe, garlic adds that extra zing to the bisque.
- Fresh Thyme & Tarragon: To give the soup a unique flavor and aroma, you can add some fresh thyme and tarragon.
- Carrot, Celery & Onion: These vegetables add texture, bulk, and nutrition to the soup.
- Tomato Paste: The tomato paste helps give the bisque a nice, smoky flavor.
- Medium Sherry: The sherry adds depth and sweetness to the broth without making it too boozy.
- Long-Grain White Rice: To thicken up the soup, you can add some cooked long-grain white rice.
- Heavy Cream: The cream adds a creamy texture and richness that can’t be beaten.
- Cayenne Pepper: A pinch of cayenne pepper gives the bisque a subtle heat that cuts through the rich flavors and makes them even more enjoyable.
Cooking Directions
Step 1
Bring a large pot of water and boil it over high heat, and add 2 tablespoons kosher salt. Drop in the lobsters, and cook until they turn bright red, 8-10 minutes.
Step 2
Once you cook the lobsters, remove them from the boiling water and reserve the water for later use. Let the lobsters be cool enough to handle them without burning yourself. Separate the Meat from the Shells. Carefully remove all the meat from the shells, and set aside.
Step 3
In a large Dutch oven or heavy pot over medium-high heat, add 2 tablespoons olive oil and the shells of the lobsters. Sauté until they’re lightly browned, about 8 minutes.
Step 4
Add 2 cloves garlic (minced), 2 sprigs of fresh thyme, 2 sprigs of fresh tarragon, 1 chopped carrot, 2 ribs of celery (chopped), and 1 medium onion (chopped). Sauté for 5 minutes more.
Step 5
Add the fish stock or clam broth to the pot and bring it to a boil. Reduce the heat and simmer for 30 minutes. Strain the stock through a fine-mesh strainer, discard the solids, and return the stock to the pot.
Step 6
In a medium saucepan over medium heat, add 2 tablespoons tomato paste and cook for 1 minute. Add 1 cup medium sherry to the pan and simmer until it’s reduced by half.
Step 7
Add the sherry mixture to the pot with the stock, and return it to a boil. Add ½ cup long-grain white rice, reduce the heat to low, and simmer for 20 minutes.
Step 8
Stir in 1 cup heavy cream, season with cayenne pepper, and cook for 2 minutes more. Add the lobster meat to the pot and cook until it’s heated through about 2 minutes. Serve hot.
Cooking Tips
- There are a few ways to cook live lobsters. You can either steam them or drop them into boiling water and cook until they turn bright red (8-10 minutes).
- If you don’t have fresh herbs, you can substitute dried herbs instead. Use 1 teaspoon of dried thyme and ½ teaspoon of dried tarragon in place of the fresh herbs.
- When making the stock, make sure to reduce it by half before adding the sherry and tomato paste. This will ensure a more flavorful stock that won’t be too watery or thin.
- You can use any type of white wine for this recipe, but a dry white sherry is best because it adds sweetness without being over-boozy.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have any live lobsters, you can use frozen or cooked lobster meat instead. Just make sure to adjust the cooking time accordingly.
You could also substitute other types of broth for the fish stock and clam broth, such as vegetable or chicken broth. Just keep in mind that it may alter the flavor of your soup slightly.
Ina Garten Lobster Bisque
Equipment
- Dutch oven or heavy pot
- spoon
- saucepan etc
Ingredients
- 2 live lobsters the ocean’s majestic jewels
- A pinch of hand-harvested Kosher salt to enhance the oceanic essence
- 2 cups of artisanal fish stock or clam broth a sea-sourced elixir
- 2 tablespoons of extra-virgin olive oil pressed from sun-drenched olives
- 2 cloves of garlic finely minced for a whisper of aromatic allure
- 2 sprigs of fresh thyme the herbaceous time-travelers
- 2 sprigs of fresh tarragon the delicate anise-flavored leaves
- 1 carrot finely chopped, a vibrant orange stroke of color
- 1 medium onion finely diced, a savory foundation for flavor
- 2 ribs of celery crisp and green, thinly sliced for a crunch
- 2 tablespoons of tomato paste the concentrated essence of sun-ripened tomatoes
- 1 cup of medium sherry a splash of elegance
- 1/2 cup of long-grain white rice a bed of snowy grains
- 1 cup of rich heavy cream the velvet cloak of indulgence
- A touch of cayenne pepper for a gentle dance of heat
Instructions
- Bring a large pot of water and boil it over high heat, and add 2 tablespoons kosher salt. Drop in the lobsters, and cook until they turn bright red, 8-10 minutes.
- Once you cook the lobsters, remove them from the boiling water and reserve the water for later use. Let the lobsters be cool enough to handle them without burning yourself. Separate the Meat from the Shells. Carefully remove all the meat from the shells, and set aside.
- In a large Dutch oven or heavy pot over medium-high heat, add 2 tablespoons olive oil and the shells of the lobsters. Sauté until they’re lightly browned, about 8 minutes.
- Add 2 cloves garlic (minced), 2 sprigs of fresh thyme, 2 sprigs of fresh tarragon, 1 chopped carrot, 2 ribs of celery (chopped), and 1 medium onion (chopped). Sauté for 5 minutes more.
- Add the fish stock or clam broth to the pot and bring it to a boil. Reduce the heat and simmer for 30 minutes. Strain the stock through a fine-mesh strainer, discard the solids, and return the stock to the pot.
- In a medium saucepan over medium heat, add 2 tablespoons tomato paste and cook for 1 minute. Add 1 cup medium sherry to the pan and simmer until it’s reduced by half.
- Add the sherry mixture to the pot with the stock, and return it to a boil. Add ½ cup long-grain white rice, reduce the heat to low, and simmer for 20 minutes.
- Stir in 1 cup heavy cream, season with cayenne pepper, and cook for 2 minutes more. Add the lobster meat to the pot and cook until it’s heated through about 2 minutes. Serve hot.
Notes
- There are a few ways to cook live lobsters. You can either steam them or drop them into boiling water and cook until they turn bright red (8-10 minutes).
- If you don’t have fresh herbs, you can substitute dried herbs instead. Use 1 teaspoon of dried thyme and ½ teaspoon of dried tarragon in place of the fresh herbs.
- When making the stock, make sure to reduce it by half before adding the sherry and tomato paste. This will ensure a more flavorful stock that won’t be too watery or thin.
- You can use any type of white wine for this recipe, but a dry white sherry is best because it adds sweetness without being over-boozy.
Nutrition Information
Each serving contains about
- 270 calories,
- 10 grams of fat,
- 4 grams of saturated fat,
- 20 milligrams of cholesterol,
- 560 milligrams of sodium,
How to Store Leftover Ina Garten lobster bisque?
You can store lobster bisque can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in a pot over medium-low heat until it is warmed through. You can also freeze leftover bisque and enjoy it later. Just make sure to thaw it completely before reheating.
FAQs
Can pregnant women eat this?
This bisque is safe for pregnant women to eat, as long as all ingredients are properly cooked and there is no risk of food poisoning. For sure this dish is delicious, but it is best to eat it in moderation.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version of this bisque! Simply substitute vegetable broth for the fish stock or clam broth and use cooked chickpeas instead of lobster. You can also add mushrooms for additional flavor and texture.
Can this be made in advance?
Yes, the soup can be made a day or two in advance and reheated before serving. You could also freeze any leftovers and enjoy them later. Just make sure to thaw them completely before reheating.
Wrapping Up
I hope this article was helpful in teaching you how to make Ina Garten’s Lobster Bisque. This classic French soup is a delicious and decadent dish that will be sure to impress all your guests.
Follow the recipe above, and with practice, you will be able to perfect this delightful seafood dish. Do not forget to share with us how it turned out!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
