Best 5 Langostino Bisque Recipes

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Langostino bisque is a luxurious and flavorful soup that is perfect for a special occasion or a cozy night in. Made with fresh langostinos, a variety of vegetables, and a creamy broth, this bisque is sure to impress. And the best part? It's surprisingly easy to make! In this article, we'll provide a step-by-step guide to creating the perfect langostino bisque, so you can enjoy this delicious dish in the comfort of your own home.

Let's cook with our recipes!

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 RECIPE



Langostino bisque recipe image

Creamy langostino bisque streamlined for a delicious weeknight dinner.

Provided by Cheryl Bennett

Categories     Soup and Stew Recipes

Time 1h

Number Of Ingredients 18

4 tbsp. unsalted butter
1 1/2 cups onions, diced (about 1 large)
3/4 cup celery, diced (2 - 3 stalks)
3/4 cup carrots, peeled and diced (1 large or 2 medium)
3 cloves garlic, minced
2 tbsp. tomato paste
4 tbsp. flour
2 cups seafood stock
1 cup dry white wine (I used sauvignon blanc)
1/4 cup dry sherry (optional)
2 bay leaves
1 tsp. dried thyme
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1 lb. langostino tail meat, thawed
1 cup heavy cream
1 tbsp. fresh chives, finely chopped

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.

Nutrition Facts : Calories 411 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

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

Tips:

  • Use fresh seafood: The fresher the seafood, the better the bisque will taste. If you can't find fresh langostino, you can substitute shrimp or lobster.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and rubbery.
  • Use a good quality white wine: The white wine you use in the bisque will add flavor, so choose a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Chardonnay, is a good choice.
  • Don't be afraid to experiment: There are many different ways to make langostino bisque. Feel free to experiment with different ingredients and flavors to create a bisque that you love.

Conclusion:

Langostino bisque is a delicious and elegant soup that is perfect for a special occasion. It is also a relatively easy soup to make, so even novice cooks can enjoy it. With a little planning and effort, you can make a langostino bisque that will impress your friends and family.

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