Langoustine Bisque Recipes

SPECIAL LOBSTER BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

LANGOSTINO BISQUE RECIPE

Steps:

• In a medium pot, melt 4 tbsp butter over medium heat. Add onions, celery and carrots. Sauté 5 - 6 minutes, until onions just begin to soften.
• Add garlic, tomato paste, thyme, salt and pepper to the pot. Sauté for another 5 minutes, stirring frequently.
• Sprinkle 4 tbsp flour into pot and stir to combine. Cook flour mixture 2 - 3 minutes.
• Add seafood stock, wine, sherry (if using), paprika and bay leaves. Cover and turn heat down to medium low.
• Simmer for 30 minutes, or until vegetables are completely soft. Remove bay leaves.
• Carefully ladle soup into blender and purée until smooth. Add cream to blender and purée for a few seconds to blend in the cream.
• Pour into bowls, top with langostinos and finely chopped chives. Serve immediately.

LANGOUSTINE BISQUE

Steps:

• Chop up 1 c of Langoustine.
• Reserve the rest Melt butter in soup pot.
• Saute the minced shallots for a few minutes.
• Add the chopped Langoustine.
• Stir in the flour until smooth.
• Cook for a minute stirring constantly.
• Lower heat to simmer.
• Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
• Heat the soup on medium low, but do NOT bring to a boil.
• Add the rest of the ingredients.
• Stir in the langoustine and cook until heated through.

LANGOSTINO BISQUE

Steps:

• Begin by defrosting your langostino tails (if frozen) in a bowl of cold water. Replaces 1-2 times until they are fully defrosted and then pat them dry fully with paper towels. If using raw tails, also pat them dry.
• In a pan, add 2 tbsp. of butter to medium heat and add 2 cloves of minced garlic to the pan. Toss in the raw or cooked langostino tails. If cooked, only coat and season in the butter mixture for about 1-2 minutes max. If raw, cook until opaque (about 4-5 minutes).
• Remove from the heat and transfer to a bowl and set it aside.
• In a large pot, add your olive oil and heat it to medium high heat.
• Add in your mirepoix (carrots, celery, and onion). Cook about 4-5 minutes then add your remaining minced garlic and sauté another 30-60 sec.
• Season with the salt, pepper, red pepper flakes, tarragon, and chives. Cook 30 sec.
• Mix in your tomato paste and then add in the flour so everything is fully coated. The mixture will be pretty thick.
• Pour in the white wine and stir the veggies into the liquid. Allow the wine to come to a simmer. Then add your stock.
• Bring the mixture back to a simmer and let it reduce down for about 10 minutes.
• Remove the pot from the heat and using an immersion blend, fully blend the veggies into the stock. You can use a standard blender but you have to cautious when blending hot liquids so they do not pressurize and burn you.
• Once the stock is fully pureed, test taste and adjust seasonings as needed. Then add in your heavy cream and taste test again.
• You can leave the bisque off the heat and add the langostinos into the pot and stir until it's fully combined.
• Serve with crusty bread and top with fresh chives if desired.

LANGOUSTINE BISQUE

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Very lightly roast the langoustine shells in the oven for 5-10 minutes - you just want the shells to start to become fragrant and get a very light golden hue.
• Meanwhile, put a large pot over a medium heat and add the butter. When warm, add the garlic, shallots, herbs and spices and sweat until the shallot is soft.
• Add the lightly roasted shells to the pan and crush with the back of a wooden spoon to extract as much flavour as possible.
• Add the vermouth and brandy to deglaze the pan. Turn up the heat and reduce by ½.
• Stir in the tomato purée. Then add the stock and simmer for about an hour. (You want to be left with just under 1ltr of stock.)
• When it's done, strain the liquid - I use a mouli grater and crush the shells as I pass it, but you can also pass the mix through a colander, using a rolling pin to smash all the juice and other tasty morsels through the holes. After that, pass through a chinois or fine sieve.
• Return the liquid to the heat in a small pan and add the cream. Bring up to a gentle simmer. Check the seasoning and add a squeeze of lemon, if you like.
• Pour into bowls and serve immediately.

LANGOSTINO BISQUE

Steps:

• Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
• Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
• Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
• Taste and season as needed with salt and Aleppo pepper.
• Ladle into bowls and garnish with croutons.