Description
A rich and creamy Langostino Lobster Bisque featuring tender langostino meat, aromatic vegetables, and a luxurious blend of cream and sherry for an indulgent seafood experience.
Ingredients
Units
Scale
- 1 pound cooked langostino tails, thawed if frozen
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish broth
- 1/2 cup dry sherry
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add onion, garlic, carrot, and celery; sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for another 2 minutes.
- Sprinkle flour over the vegetables and stir well to form a roux; cook for 1–2 minutes.
- Gradually whisk in seafood stock and sherry, stirring constantly until smooth.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth, or blend in batches carefully.
- Return the bisque to the pot (if needed) and stir in heavy cream, paprika, salt, and pepper.
- Add langostino tails and cook over low heat until warmed through, about 5 minutes.
- Stir in fresh thyme and adjust seasoning if necessary.
- Ladle bisque into bowls, garnish with parsley, and serve hot.
Notes
- Do not overcook langostino tails, as they can become rubbery.
- For an extra luxurious bisque, add a splash more sherry just before serving.
- Use lobster stock for a deeper flavor if available.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg