Langoustine Soup Recipes

ICELANDIC LOBSTER SOUP

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
• Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
• Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.

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.

LANGOUSTINE SOUP

Steps:

• Shell the langoustines and put the meat aside.
• Crack shells.
• In a large pot heat the oil and fry the shells over high heat for a few minutes.
• Stir in onion and curry powder and cook for a few more minutes.
• Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
• Stir in vegetables and simmer for 10-15 minutes.
• Stir in cream and bring to a boil. Remove from heat.
• Stir in langoustine meat and let stand for a few minutes.
• Season to taste with salt, pepper and Tabasco.

KJOTSUPA ICELANDIC LAMB SOUP RECIPE

Steps:

• Set your large pot on the stove and set to medium heat.
• Once hot, add olive oil and allow to heat. Add garlic and saute for one-to-two minutes.
• Add lamb cubes and sear on all sides until browned.
• Once lamb chops are browned add chopped onion and fry for one minute or until onion is softened on the edges but not all-the-way through.
• Add water and brown rice. Increase heat to high and bring to a boil for five minutes.
• Reduce heat to medium and stir in thyme and oregano.
• Cover and continue cooking for 40 minutes.
• After 40 minutes add cauliflower, cabbage, carrots, rutabaga, and potatoes.
• Cover and cook for 20 minutes.
• Serve hot in a bowl.