Langoustine bisque is a delicious and sophisticated dish that is perfect for a special occasion or a romantic dinner. It is a creamy and flavorful soup made with langoustine shells, vegetables, and herbs. The langoustine shells give the soup a rich and savory flavor, while the vegetables and herbs add depth and complexity. This article will provide you with a step-by-step guide to making langoustine bisque, as well as some tips and tricks for getting the most out of your soup.
Check out the recipes below so you can choose the best recipe for yourself!
SPECIAL LOBSTER BISQUE
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
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
LANGOSTINO BISQUE RECIPE
Creamy langostino bisque streamlined for a delicious weeknight dinner.
Provided by Cheryl Bennett
Categories Soup and Stew Recipes
Time 1h
Number Of Ingredients 18
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
LANGOUSTINE BISQUE
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
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
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
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
LANGOUSTINE BISQUE
One you've enjoyed the meat from langoustines, don't even think about throwing those shells away, says Freddy Bird, as the best is, arguably, yet to come...
Provided by Freddy Bird
Categories Main
Number Of Ingredients 16
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.
Nutrition Facts :
LANGOSTINO BISQUE
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
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
Tips:
- Use fresh langoustines: Fresh langoustines have a sweeter and more delicate flavor than frozen ones. If you can't find fresh langoustines, you can use frozen ones, but be sure to thaw them completely before using them.
- Use a good quality fish stock: The fish stock is the base of the bisque, so it's important to use a good quality one. You can make your own fish stock or use a store-bought one. If you're using a store-bought fish stock, be sure to choose one that is low in sodium.
- Don't overcook the langoustines: Langoustines cook quickly, so be careful not to overcook them. Overcooked langoustines will be tough and chewy.
- Strain the bisque: Straining the bisque will remove any impurities and give it a smooth texture. You can use a fine-mesh sieve or a chinois to strain the bisque.
- Serve the bisque immediately: Langoustine bisque is best served immediately after it is made. You can store it in the refrigerator for a few days, but the flavor will be best if you serve it fresh.
Conclusion:
Langoustine bisque is a delicious and elegant soup that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a langoustine bisque that will impress your guests.
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