Langostino Bisque Recipes

LANGOSTINO BISQUE RECIPE

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.

LANGOUSTINE BISQUE

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.

SPECIAL LOBSTER BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

LANGOSTINO BISQUE

Steps:

• 1. In a small bowl combine the langostino meat and sherry. I thawed my meat out before I did this step by running cold water over the langostino for 4-5 minutes. Set aside.
• 2. In a medium saucepan melt your butter over low heat.
• 3. Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
• 4. Stir the mixture until thickened.
• 5. Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
• 6. Add the Langostino/Sherry Mixture to the milk mixture and simmer for 5-10 minutes. Remove from heat and blend. I used my stick blender to do this and it worked great. Don't over process, leave some lumps in there.
• 7. Serve either warm or at room temperature.
• 8. Enjoy!

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.