Why You’ll Love This Recipe
Decadent Langostino Lobster Bisque is a rich, creamy soup that brings gourmet elegance to your home kitchen. Made with tender langostino tails and infused with aromatic herbs, white wine, and cream, this bisque offers a luxurious, restaurant-quality experience in every spoonful. Perfect for special occasions or cozy nights in, it’s both indulgent and comforting.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
langostino tail meat (cooked and peeled)butterolive oilshallotsgarliccarrotcelerytomato pasteall-purpose flourdry white winefish or seafood stockbay leafthymeheavy creampaprikaCayenne pepparsalt and black pepperfresh parsley (for garnish)
directions
Melt butter with olive oil in a large pot over medium heat.
Add chopped shallots, garlic, carrot, and celery. Sauté until softened and fragrant, about 5-7 minutes.
Stir in tomato paste and cook for another 2 minutes to deepen the flavor.
Sprinkle in flour and cook, stirring constantly, for about 2 minutes to form a roux.
Slowly whisk in the white wine and let it simmer for 3-4 minutes to reduce slightly.
Add seafood stock, bay leaf, thyme, paprika, cayenne, salt, and pepper. Bring to a gentle boil, then lower heat and simmer for 15 minutes.
Remove bay leaf and thyme sprigs, then use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
Return to low heat and stir in heavy cream and langostino meat. Simmer gently for 5 minutes—do not boil.
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with fresh parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes
Variations
Substitute shrimp or lobster for langostino if preferred.
Add a splash of brandy or cognac with the white wine for added depth.
Include a pinch of saffron for a luxurious aroma.
Top with a drizzle of truffle oil or crème fraîche for extra richness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently over low heat, stirring often—do not boil, as the cream may separate.Freezing is not recommended due to the dairy content, which may affect texture upon thawing.
FAQs
What are langostinos?
Langostinos are small, sweet shellfish similar to lobster but technically part of the squat lobster family.
Can I use frozen langostino tails?
Yes, just make sure they’re fully thawed and drained before adding to the bisque.
Is this bisque spicy?
It has a mild kick from cayenne, but you can adjust to taste or omit it entirely.
Can I make this ahead?
Yes, prepare the bisque up to the point before adding cream and langostino. Reheat and finish before serving.
Do I need to purée the soup?
Puréeing gives the bisque its classic silky texture, but you can leave it slightly chunky if preferred.
Can I use vegetable stock instead?
You can, though seafood or fish stock gives the most authentic flavor.
What wine is best?
A dry white wine like Sauvignon Blanc or Chardonnay works best.
Can I make it dairy-free?
Try using coconut cream, but note it will alter the flavor profile.
How do I thicken the bisque?
The flour roux thickens it, but you can simmer it longer uncovered if needed.
Is this soup gluten-free?
Use a gluten-free flour blend for the roux to make it gluten-free.
Conclusion
Decadent Langostino Lobster Bisque is a velvety, flavor-packed soup that’s sure to impress. With its rich seafood essence and smooth, creamy finish, it’s an ideal starter or main course for any elegant meal. Treat yourself and your guests to this luxurious bisque—you’ll savor every bite.
Print
Decadent Langostino Lobster Bisque
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Description
A rich and creamy bisque made with sweet langostino lobster tails, aromatic vegetables, and a blend of herbs, perfect for a luxurious appetizer or main course.
Ingredients
- 1 lb langostino lobster tails (cooked and peeled)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 tbsp tomato paste
- 1/4 cup dry white wine
- 4 cups seafood stock or fish broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, garlic, celery, and carrot. Sauté until vegetables are soft, about 8 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Pour in the white wine to deglaze the pot, scraping any bits off the bottom.
- Add seafood stock, thyme, bay leaf, paprika, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove bay leaf and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Return the soup to the pot and stir in the heavy cream and milk. Simmer for 5 minutes.
- Add the langostino tails and cook just until heated through, about 3 minutes.
- Adjust seasoning if needed. Serve hot, garnished with chopped parsley.
Notes
- For extra richness, you can add a splash of brandy before blending.
- Langostino can be substituted with lobster or shrimp if unavailable.
- Do not boil after adding cream to prevent curdling.