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
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 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
LOBSTER BISQUE
Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.
Provided by andris74
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
- Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
- Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
- Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
- Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
- When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.
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