Best 6 Langostino Bisque Recipes

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Indulge in the delectable flavors of Langostino Bisque, a luxurious and creamy soup that elevates your senses with its rich seafood essence. This culinary masterpiece showcases the delicate sweetness of langostinos, enhanced by a symphony of aromatic vegetables, flavorful herbs, and a touch of brandy. As you savor each spoonful, the velvety texture envelops your palate, while the symphony of flavors dances on your tongue. With variations ranging from a classic French bisque to a modern take infused with Asian spices, this versatile dish offers a tantalizing journey for seafood enthusiasts. Prepare to embark on a culinary adventure as we explore the diverse recipes that capture the essence of Langostino Bisque, promising an unforgettable dining experience.

Let's cook with our recipes!

LANGOSTINO BISQUE



Langostino Bisque image

Try this delicious take on a classic lobster bisque by using Trader Joe's langostino tails for a quick and easy, yet decadent soup.

Provided by Bon Appeteach

Categories     Main Dishes     Soup

Number Of Ingredients 17

1 lb. Langostino Tails (Precooked or Raw )
4 tbsp Butter (Divided )
4 cloves Garlic (Minced, divided )
2 tbsp Olive Oil
1/2 cup Carrots (Diced small)
1/2 cup Celery (Diced small)
1 cup Onion (Diced small)
2 tbsp Tomato Paste
2 tbsp Flour (Use gluten free or keto friendly flour as desired)
3 cups Fish or Vegetable Stock
1 cup Dry White Wine (I used sauvignon blanc )
1 cup Heavy Cream
2 tsp Sea Salt
2 tsp Cracked Black Pepper
1 tsp Red Pepper Flakes
1 tsp Tarragon
1 tsp Fresh Chives (Save extra for garnish )

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.

Nutrition Facts : ServingSize 1 g, Calories 384 kcal, Carbohydrate 10 g, Protein 16 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 159 mg, Sodium 1571 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 11 g

LANGOSTINO BISQUE



Langostino Bisque image

This is a fun recipe that uses langostino tails to make a tasty bisque. I use Aleppo pepper in this which is about half a hot as crushed red pepper. It adds a bit of warmth and enhances the flavors. Serve with croutons or your favorite crackers.

Provided by Dan Toomey

Categories     Seafood Soup

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 medium sweet onion, coarsely chopped
1 cup chicken bone broth
1 cup clam juice
½ cup coarsely chopped fresh mushrooms
½ cup coarsely chopped celery with leaves
½ cup coarsely chopped carrots
½ cup coarsely chopped red bell pepper
½ teaspoon ground Aleppo pepper, or more to taste
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper
1 (12 ounce) package frozen pre-cooked langostinos (such as Trader Joe's®), thawed, divided
1 cup heavy whipping cream
½ cup Marsala wine
1 cup croutons

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.

Nutrition Facts : Calories 294 calories, Carbohydrate 12.1 g, Cholesterol 142.1 mg, Fat 19.8 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 11.8 g, Sodium 510.5 mg

SPECIAL LOBSTER BISQUE



Special Lobster Bisque image

This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.

Provided by Tara Edwards

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon celery salt
4 ½ cups milk
1 ½ cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
½ cup light cream

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.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g

PERFECT LOBSTER BISQUE



Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  • Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

LANGOUSTINE BISQUE



Langoustine Bisque image

This soup was made and served at my grocery store to promote Langoustine (a small lobster like creature). It was delicious, but I haven't made it myself yet. Good luck.

Provided by Kendra PeloJoaquin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs langoustine, cooked (or substitute prawns or lobster tail)
1/2 cup minced shallot
4 tablespoons butter
1/4 cup flour
1/2 cup dry sherry
4 cups milk
1/4 fresh parsley, minced
1 1/2 teaspoons paprika
1/4 teaspoon nutmeg
2 tablespoons tomato paste
1/2 teaspoon hot sauce
2 teaspoons salt
white pepper

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



Langostino Bisque image

Got this from the back of the Langosino package. This is a very mild and rich bisque. It goes well with crusty bread!

Provided by Jo Zimny

Categories     Other Soups

Time 30m

Number Of Ingredients 8

1 1/2 lb langostino meat
1/3 c dry sherry
1/4 c butter
3 Tbsp flour (for thickening)
3 c milk
fresh ground pepper (to taste)
season salt (to taste)
2 c fresh thyme, chopped

Steps:

  • 1. In a small bowl combine the langostino meat and sherry. I thawed my meat out before I did this step by running cold water over the langostino for 4-5 minutes. Set aside.
  • 2. In a medium saucepan melt your butter over low heat.
  • 3. Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
  • 4. Stir the mixture until thickened.
  • 5. Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
  • 6. Add the Langostino/Sherry Mixture to the milk mixture and simmer for 5-10 minutes. Remove from heat and blend. I used my stick blender to do this and it worked great. Don't over process, leave some lumps in there.
  • 7. Serve either warm or at room temperature.
  • 8. Enjoy!

Tips:

  • Use fresh langostinos: Fresh langostinos have a sweeter, more delicate flavor than frozen langostinos. If you can't find fresh langostinos, frozen langostinos will work, but be sure to thaw them completely before using them.
  • Don't overcook the langostinos: Langostinos cook quickly, so be careful not to overcook them. Overcooked langostinos will be tough and chewy.
  • Use a good quality fish stock: The fish stock is the base of the bisque, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock.
  • Don't be afraid to experiment with different flavors: You can add different herbs, spices, and vegetables to the bisque to create different flavor profiles. Some popular additions include garlic, onion, celery, carrots, fennel, and thyme.
  • Serve the bisque with a garnish: A garnish can help to add a pop of color and flavor to the bisque. Some popular garnishes include chopped parsley, chives, dill, or lemon zest.

Conclusion:

Langostino bisque is a delicious and elegant soup that is perfect for a special occasion. It's easy to make and can be tailored to your own taste. With its rich, creamy texture and delicate flavor, langostino bisque is sure to impress your guests.

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