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
LANGOSTINO BISQUE
Got this from the back of the Langosino package. This is a very mild and rich bisque. It goes well with crusty bread!
Provided by Jo Zimny
Categories Other Soups
Time 30m
Number Of Ingredients 8
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!
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
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
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.
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- Langostino With Garlic Herb Butter. Searching for the ultimate bowl of comfort food on a cold winter’s night? Then this langostino with garlic herb butter recipe has you covered!
- Langostino Ceviche. This tasty langostino ceviche is the perfect dish if you want something quick that can be put together in a matter of minutes. It’s also perfect for those of you who have always wanted to try out ceviche, but have felt nervous about raw seafood.
- Warm Langostino Rolls With Truffle Butter. What better way to enjoy your langostino shellfish than with a tasty roll smothered in truffle butter? This is the perfect treat to whip up for a party, or even to enjoy as a posh weekend snack.
- Langostino Pasta For Two. One of the best ways to make the most of your langostino shellfish is to of course marry it with pasta in a tasty midweek meal!
- Langostinos In Sherry Cream Sauce. Love the taste of lobster but can’t reason splashing out so much on so many expensive ingredients? Then this langostinos in sherry cream sauce will be the ideal substitute for a bit of added luxury to your week!
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