Zivile Please note that this post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you. This helps me to create more posts like this. Thank you for your support!
Langoustine Bisque.. the best yet!
Difficulty: EasyIn our family we love all kinds of seafood. Yesterday we had a tiny 4 months wedding anniversary (quarantine bride LOL), so I made langoustine lobster bisque for appetizer, which was served with some garlic bread. It can be done in under an hour! Let me show you how easy it is to make it (shhhh.. don’t tell my husband, he thinks I spent a whole day making it haha).
Ingredients
2 lb. of langoustine lobster tails shells off (I got at Costco, it’s beautiful quality, sweet, nice size)
1 medium onion, diced
2 medium carrots, diced
3 garlic cloves, minced
4 tbsp. of butter
4 tbsp. of flour
3 tbsp. of tomato paste
2 cups of chicken stock or broth (look up my quick homemade chicken broth recipe)
4 cups of shrimp stock (recipe below)
2 springs of fresh thyme
1 tsp. of old bay seasoning
Salt & pepper to taste
A pinch of red chili flakes
1 cup of heavy cream
- Shrimp stock
100 g. or 3.5 oz. (from 450 g or 1 lb. of shrimp) shrimp shells
4 cups of water
1 carrot, diced
1/3 of onion
Some peppercorns
Salt
1 bay leave
Let’s make it
- In a Dutch oven or a frying pan melt butter, add onions, carrots, garlic and sauté until you start to get some caramelization.
- Add tomato paste and sauté for additional 1-2 minutes.
- Add flour and cook it for 1-2 minutes to get rid of raw flour taste.
- Add chicken and shrimp stocks.
- Add spices.
- Add a good handful of langoustines (no worries, I know it will be over cooked, but it will give a nice sweet flavor and we will blend it later and you won’t feel it).
- Cook for 15 min, until all the vegetables are cooked.
- Remove thyme springs.
- Blend with an immersion blender or in a stand blender in portions.
- Add cream, the rest of langoustines. Bring it to the boil and serve with some garlic bread!
- Enjoy!
Delicious! Thank you for the recipe.