Langoustine Bisque

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

1. Chop up 1 c of Langoustine.
2. Reserve the rest Melt butter in soup pot.
3. Saute the minced shallots for a few minutes.
4. Add the chopped Langoustine.
5. Stir in the flour until smooth.
6. Cook for a minute stirring constantly.
7. Lower heat to simmer.
8. Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
9. Heat the soup on medium low, but do NOT bring to a boil.
10. Add the rest of the ingredients.
11. Stir in the langoustine and cook until heated through.

Reviews

[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.

 

[Anita de la Costa]

This recipe turned out really lovely. I doubled it, used about half shrimp and half frozen langoustines, and non-fat milk. The flavor was exceptional and the texture was perfect. It is a nice way to use langoustines if you have them or could be really nice with just shrimp. Thanks for posting!