Langostino Bisque

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.

Course Main Dishes, Soup

Cuisine French

Keyword langostino bisque

Prep Time 15

Cook Time 20

Servings

Calories 384kcal

Author Bon Appeteach

Ingredients

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

Instructions

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.

Notes

If you have raw langostino tails, clean and remove any shells. Cook them over medium-low heat for 3-4 minutes in a little oil or butter before adding them to the bisque to ensure they are cooked through and tender.

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