Best 6 Langostino Bisque Recipes

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.

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.

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.

PERFECT LOBSTER BISQUE

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.

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:

• 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!