Langoustine Bisque Recipes

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LANGOUSTINE BISQUE



Langoustine Bisque image

One you've enjoyed the meat from langoustines, don't even think about throwing those shells away, says Freddy Bird, as the best is, arguably, yet to come...

Provided by Freddy Bird

Categories     Main

Number Of Ingredients 16

20-25 langoustine heads and shells (and any meat that's not been eaten)
good-sized knob butter
3 garlic cloves, sliced
3 banana shallots, sliced
1 sprig thyme
½ tsp fennel seeds
2-3 bay leaves
4-5 sprigs tarragon
½ tsp black pepper
pinch dried chilli or cayenne
splash brandy
splash dry white vermouth
2 tbsp tomato purée
1¼ ltrs fish stock (preferably homemade with flatfish bones)
150ml double cream
1 lemon, juice only, to taste

Steps:

  • Preheat the oven to 200C/400F/gas mark 6.
  • Very lightly roast the langoustine shells in the oven for 5-10 minutes - you just want the shells to start to become fragrant and get a very light golden hue.
  • Meanwhile, put a large pot over a medium heat and add the butter. When warm, add the garlic, shallots, herbs and spices and sweat until the shallot is soft.
  • Add the lightly roasted shells to the pan and crush with the back of a wooden spoon to extract as much flavour as possible.
  • Add the vermouth and brandy to deglaze the pan. Turn up the heat and reduce by ½.
  • Stir in the tomato purée. Then add the stock and simmer for about an hour. (You want to be left with just under 1ltr of stock.)
  • When it's done, strain the liquid - I use a mouli grater and crush the shells as I pass it, but you can also pass the mix through a colander, using a rolling pin to smash all the juice and other tasty morsels through the holes. After that, pass through a chinois or fine sieve.
  • Return the liquid to the heat in a small pan and add the cream. Bring up to a gentle simmer. Check the seasoning and add a squeeze of lemon, if you like.
  • Pour into bowls and serve immediately.

Nutrition Facts :

LANGOSTINO BISQUE RECIPE



Langostino bisque recipe image

Creamy langostino bisque streamlined for a delicious weeknight dinner.

Provided by Cheryl Bennett

Categories     Soup and Stew Recipes

Time 1h

Number Of Ingredients 18

4 tbsp. unsalted butter
1 1/2 cups onions, diced (about 1 large)
3/4 cup celery, diced (2 - 3 stalks)
3/4 cup carrots, peeled and diced (1 large or 2 medium)
3 cloves garlic, minced
2 tbsp. tomato paste
4 tbsp. flour
2 cups seafood stock
1 cup dry white wine (I used sauvignon blanc)
1/4 cup dry sherry (optional)
2 bay leaves
1 tsp. dried thyme
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
1 lb. langostino tail meat, thawed
1 cup heavy cream
1 tbsp. fresh chives, finely chopped

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.

Nutrition Facts : Calories 411 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LANGOUSTINE BISQUE



Langoustine Bisque image

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.

Provided by Kendra PeloJoaquin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

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



Special Lobster Bisque image

This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.

Provided by Tara Edwards

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon celery salt
4 ½ cups milk
1 ½ cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
½ cup light cream

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.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 13.7 g, Cholesterol 94.3 mg, Fat 17.3 g, Fiber 0.6 g, Protein 16.7 g, SaturatedFat 10.5 g, Sodium 842.1 mg, Sugar 7.9 g

LOBSTER BISQUE



Lobster Bisque image

Indulgent, creamy, fiery and oh so very sexy. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised. It is well worth the effort and cost.

Provided by andris74

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Boil water, add salt followed by Lobster, boil for 6 minutes. Remove lobster from water with tongs and place in cold water to cool. Reserve cooking liquid, this is your fish stock. If opting to use a ready cooked lobster you can substitute with other fish stock from a cube.
  • Once cool enough to handle, place lobster on its back and with a chefs knife, cut the lobster from underneath, all the way from the tail to the head. Rinse away any tomally from the head cavities. Remove and refrigerate claw and tail meat.
  • Heat 25 g. of the butter in your soup pot. Add the crushed lobster shells. Each piece should be not more than roughly 1 square inch. All pieces should be in contact with the butter, fry at medium high heat for 5 minutes until colour and smell is maximised.
  • Deglaze the pot with the white wine, leaving the shells in the pot. Add the parsley, reserved salted boiling water and the chicken stock. Leave to boil slowly for 45 minutes. Place a lid on the pot after half the cooking time.
  • Meanwhile, prep your veg and sautee in the rest of the butter. Once the stock is ready, drain the stock, taking care to remove any shell and parsley. Add the stock to the vegetables with the Thyme, Bayleaf, Tomato Pure, Brandy and Sherry. Boil slowly under a lid for another 45 minutes.
  • When ready to serve, blend the bisque, add cream and reheat. Heat a tiny knob of butter with half the lemon juice in a pan, add the reserved lobster meat, fry over a moderate heat for 1 minutes. Add the rest of the lemon juice to the bisque. Place the lobster meat in a heated soup bowl and serve the bisque in front of the guest for added drama.

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