Langostino bisque is a luxuriously smooth and creamy soup that combines the delicate sweetness of langostinos with a rich blend of seafood stock, cream, and a hint of brandy for depth. This elegant soup is finished with a touch of fresh herbs, providing a sophisticated and comforting dish perfect for special occasions.
Seafood lovers gather around! If you’re looking for a langostino recipe that’s simple to assemble but has layers of flavor, then you need to be saving and trying this dish.
If you enjoy eating well but want to mind the budget, swapping traditional lobster meat for langostino lobster tails instead is an affordable way to still get your fix.
While langostino lobster tails aren’t truly lobster (they’re in the shrimp family actually), they have a similar taste to lobster therefore making it a viable swap.
Find all the information below in this article on where to purchase your langostino, how to prepare it, and the best way to use it in place of lobster, shrimp, or other seafood for this bisque recipe. Let’s dive in!
Why This Recipe Works
- Rich Flavor Profile: The combination of langostinos, which have a sweet, lobster-like taste, with a seafood stock base enriches the soup with a deep, oceanic flavor. Adding brandy enhances the complexity of the taste, creating a well-rounded and luxurious flavor profile.
- Creamy Texture: The use of cream in the recipe adds a velvety texture that makes the bisque satisfyingly smooth and rich, appealing to those who enjoy indulgent, creamy soups.
- Herbal Freshness: The inclusion of fresh herbs not only adds a burst of color but also introduces a light, aromatic note that balances the richness of the seafood and cream, making the bisque more refreshing and complex in flavor.
- Chef’s Knife and Cutting Board
- Large Bowl
- Strainer or Colander
- Large Pot
- Whisk or Wooden Spoon
- Measuring Cups/ Spoons
- Paper Towels
- Immersion Blender or Stand Blender
What is langostino lobster?
While langostino translates from Spanish to English as “little lobster”, it is actually in the prawn family and not a lobster at all.
These little crustaceans are also sometimes referred to as squat lobsters as well.
No matter what you call them (besides delicious), they look similar to a crawfish or classic shrimp with a taste and tenderness similar to traditional lobster.
Where can I buy langostino tails?
If you love to roam around the isles of Trader Joe’s, then it’s likely you’ve come across the frozen precooked and ready-to-eat langostinos they sell in their freezer section. This can be your go-to Trader Joe’s langostino tails recipe!
Don’t have a TJ’s where you live? You can also buy a larger bag that’s slightly cheaper in comparison to Costco as well.
I buy the 16 oz. bag from Trader Joe’s and keep a few on hand in my freezer and use in place of shrimp (or in this case for this bisque). Because the tails are frozen and precooked they require less prep and defrost easily in a bowl of cold water.
Pat them fully dry with paper towels before using them in your recipe when they are ready to be added to your bisque.
- 1 lb. Fresh or Frozen Langostino Tails: You can use raw langostino for this recipe, but you will want to pre-cook them before adding them to the bisque (notes below).
- Fish Stock or Vegetable Stock: Fish stock is traditionally going to have a much better flavor, but I find that any vegetable stock is a decent substitute in this recipe. You can make your fish stock too.
- Dry White Wine: Wine adds a lot of flavor to your bisque, but you can omit it if desired.
- Heavy Cream: The cream balances out some of the acidity and helps create a rich and creamy final texture.
- Mirepoix (Carrots, Celery, Onion): This traditional combination is the base of most soups and stocks. It’s what adds a lot of flavor to your dish and will get blended in to create a smooth broth.
- Fresh Garlic: I love a lot of garlic minced for this recipe.
- Olive Oil: I use this to sauté the veggies at the start of the recipe.
- Butter: This is for your roux base to help thicken your bisque.
- Flour: You can use gluten free flour or keto friendly flour as a sub if needed.
- Tomato Paste: Adds some flavor and acidity.
- Seasonings: Salt, pepper, red pepper flakes, chives, and tarragon
- 1. Start by defrosting your Langostinos in a bowl of cold water. I usually dump the water 1-2 times until they are fully defrosted and then pat them dry with a paper towel.
- 2. Once your langostinos are defrosted, heat olive oil in a pan over medium high heat. Sauté garlic and add the langostino tails to the pan and cook gently for 1-2 minutes to add flavor (or cook until opaque if they are raw).
- 3. Season your tails with a little salt and pepper. Do not overcook and set them aside (they can finish cooking when added to the final dish).
- 4. Begin by sauteing your mirepoix in the olive oil over medium heat until tender. Add your garlic, herbs, and spices and allow them to cook over dry heat for 1-2 minutes.
- 5. Stir in your tomato paste and cook until the mixture is fragrant, another 1-2 minutes before adding the flour. Use a spatula or spoon to allow the flour to cook into the mixture (but not burn). The mixture should be somewhat paste-like in your pot at this point.
- 6. Add in the wine and stir continuously until the mixture begins to simmer gently. Add in your fish stock (or veggie stock) and allow it to return to a simmer again.
- 7. Cook this mixture on medium low heat for 10 minutes. Remove from the heat and use an immersion blender to fully blend all of your veggies together into the stock mixture until smooth.
- 8. Add in your heavy cream with your pot off the heat and then test taste and adjust any seasonings as desired.
- 9. Finish the bisque off by adding in the cooked langostino tails before serving. Pour your soup into bowls and serve with fresh chives or dill and some crispy bread!
- 1 lb. Langostino Tails Precooked or Raw
- 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 Butter
- 2 tbsp Flour Use gluten free or keto friendly flour as desired
- 2.5 cups Fish Stock sub with vegetable stock
- 3/4 cup Dry White Wine I used sauvignon blanc
- 1 cup Heavy Cream
- 1 tsp Sea Salt
- 1 tsp Cracked Black Pepper
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Tarragon
- 1 tsp Fresh Chives Save extra for garnish
- Begin by defrosting the pre-cooked langostino tails (if frozen) in a bowl of cold water. Replace 1-2 times until they are fully defrosted and then pat them dry fully with paper towels.
- 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 butter and allow the butter to melt and mix everything with the cooked vegetables. Add in the flour so everything is fully coated and stir until it is fully combined and creates a light paste.
- 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. Then add in the heavy cream.
- 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.
- Leave the bisque off the heat and add the precooked langostinos into the pot and stir until it's fully combined and they are heated through.
- Serve with crusty bread and top with fresh chives if desired.