Recipe by Kendra PeloJoaquin
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.
Top Review by Katanashrp
Good simple bisque, especially when there's no stock on hand, but it calls for too much sherry. I would highly recommend reducing the amount of sherry by half as I think I actually got drunk by eating this, and the alcohol overpowered the delicate flavor of langoustines. Thank you.
- 1 1⁄2 lbs langoustine, cooked (or substitute prawns or lobster tail)
- 1⁄2 cup minced shallot
- 4 tablespoons butter
- 1⁄4 cup flour
- 1⁄2 cup dry sherry
- 4 cups milk
- 1⁄4 fresh parsley, minced
- 1 1⁄2 teaspoons paprika
- 1⁄4 teaspoon nutmeg
- 2 tablespoons tomato paste
- 1⁄2 teaspoon hot sauce
- 2 teaspoons salt
- white pepper
Directions See How It's Made
- 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.