Langoustine Bisque
Indulge in the luxurious flavors of Langoustine Bisque, a decadent seafood soup that combines the delicate sweetness of langoustines with a rich, creamy broth. This elegant dish begins with the bold flavors of sautéed langoustine shells, fragrant vegetables, and aromatic herbs like fresh thyme and bay leaf. Enhanced by a splash of cognac, dry white wine, and a touch of paprika, the bisque is slow-simmered with fish stock to create a deeply flavorful base. Finished with velvety heavy cream and tender langoustine meat, this gourmet recipe strikes the perfect balance of sophistication and comfort. Perfect for dinner parties or special occasions, this bisque is best served warm, topped with fresh parsley, and accompanied by crusty bread to soak up every last drop. Ladle up this refined seafood indulgence and impress your guests with its restaurant-quality taste!
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Recipe Information
Ingredients
- 10 whole langoustines
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion
- 1 large carrot
- 1 unit celery stalk
- 3 units garlic cloves
- 2 tablespoons tomato paste
- 0.25 cup cognac or brandy
- 0.5 cup dry white wine
- 4 cups fish stock
- 0.5 cup heavy cream
- 1 unit bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Prepare the langoustines by separating the tails from the shells and heads. Keep the meat aside and reserve all the shells and heads for the base of the bisque.
Heat olive oil and butter in a large pot over medium heat. Add the langoustine shells and heads, stirring occasionally, until they are bright orange and fragrant (about 5-7 minutes).
Chop the onion, carrot, and celery into small pieces. Mince the garlic. Add these vegetables to the pot with the shells, stirring to combine, and cook for 5 minutes until softened.
Stir in the tomato paste and paprika, cooking for 2 minutes to deepen the flavors.
Deglaze the pot with cognac or brandy, stirring to scrape up any browned bits from the bottom. Let the alcohol cook off for 1-2 minutes.
Pour in the white wine and allow it to reduce by half, approximately 5 minutes.
Add the fish stock, bay leaf, and thyme. Bring the mixture to a simmer, cover, and cook for 25-30 minutes to allow the flavors to meld.
Remove the soup from the heat and use a fine-mesh strainer or cheesecloth to strain the liquid into another pot, pressing down on the solids to extract every bit of flavor. Discard the solids.
Return the strained liquid to the stovetop over low heat. Stir in the heavy cream and season with salt, black pepper, and more paprika, as desired.
Dice the reserved langoustine meat into chunks and gently stir it into the bisque. Let them cook through for 5 minutes, being careful not to overcook.
Ladle the bisque into bowls and garnish with freshly chopped parsley before serving. Enjoy your elegant Langoustine Bisque!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
