Best 4 Langoustine 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.

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!

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.