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.