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Ina Garten Lobster Bisque

Ina Garten Lobster Bisque
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True to the calm, precise cooking style associated with Ina Garten, this lobster bisque focuses on technique and balance. The shells are used to extract deep seafood flavor, vegetables add structure, and cream brings everything together. Nothing is rushed, and every step has a purpose, resulting in a bisque that tastes polished and dependable.

Ingredients

  • Cooked lobster meat – 450 g (1 lb), chopped

  • Lobster shells – from the lobster (or extra shells if available)

  • Olive oil – 2 tablespoons

  • Butter – 2 tablespoons

  • Onion – 1 large, chopped

  • Carrot – 1 medium, chopped

  • Celery – 1 stalk, chopped

  • Garlic – 3 cloves, minced

  • Tomato paste – 2 tablespoons

  • Dry white wine – 120 ml (½ cup)

  • Fish stock or seafood stock – 1 litre (4 cups)

  • Bay leaf – 1

  • Fresh thyme – 1 teaspoon

  • Paprika – ½ teaspoon

  • Salt – to taste

  • Black pepper – to taste

  • Double cream or heavy cream – 240 ml (1 cup)

  • Fresh parsley or chives – for garnish

Instructions

  • Build shell flavor – Heat olive oil and butter in a large pot over medium heat. Add lobster shells and cook for 5–7 minutes, stirring, until fragrant and lightly browned.

  • Add vegetables – Stir in onion, carrot, and celery. Cook for 6–8 minutes until softened.

  • Introduce aromatics – Add garlic and tomato paste, stirring for 1 minute to deepen flavor.

  • Deglaze gently – Pour in white wine, scraping the bottom of the pot, and simmer until reduced by half.

  • Create the stock – Add fish stock, bay leaf, thyme, paprika, salt, and pepper. Simmer uncovered for 20 minutes.

  • Strain carefully – Remove solids using a fine mesh strainer, pressing gently to extract flavor.

  • Blend and enrich – Return liquid to the pot, blend until smooth, then stir in cream over low heat.

  • Finish with lobster – Add chopped lobster meat and warm gently for 3–4 minutes without boiling.

Find it online: https://inagartendishes.com/ina-garten-lobster-bisque/