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Langostino Lobster Bisque: The Ultimate Guide to Making It at Home

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Creamy, flavorful Langostino Lobster Bisque, perfect as a starter or light meal. Features tender langostino lobster in a rich, aromatic broth.

Ingredients

Scale
  • 1 pound langostino lobster tails, thawed if frozen
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry sherry (or dry white wine)
  • 6 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1/4 cup tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for a little heat)
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Langostino Lobster: If using frozen langostino tails, ensure they are completely thawed. Pat them dry with paper towels.
  2. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
  3. Add the langostino lobster tails and sauté for 3-4 minutes, until pink and slightly cooked. Remove and set aside to cool.
  4. Once cool, roughly chop the langostino lobster into smaller pieces.
  5. Melt the remaining 2 tablespoons of butter in the same pot.
  6. Build the Aromatic Base: Add the chopped onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, until softened and the onion is translucent, stirring occasionally.
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. Pour in the dry sherry (or dry white wine) and deglaze the pot, scraping up any browned bits. Let simmer for 1-2 minutes to reduce slightly.
  9. Stir in the tomato paste, smoked paprika, cayenne pepper (if using), and dried thyme. Cook for another minute, stirring constantly.
  10. Simmer the Bisque: Pour in the seafood stock (or chicken stock) and add the bay leaf. Bring to a simmer.
  11. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
  12. Remove the bay leaf.
  13. Blend and Finish: Carefully transfer the bisque to a blender in batches (or use an immersion blender). Blend until smooth and creamy. If using a regular blender, return the blended bisque to the pot.
  14. Stir in the heavy cream and the chopped langostino lobster. Heat through gently, being careful not to boil.
  15. Season with salt and freshly ground black pepper to taste.
  16. Serve: Ladle the bisque into bowls. Garnish with chopped fresh parsley and a lemon wedge (if desired). Serve immediately.

Notes

  • Be careful when blending hot liquids. Blend in batches and ensure the blender lid is secure.
  • Simmering the bisque longer will result in a more flavorful soup.
  • For a smoother bisque, strain it through a fine-mesh sieve after blending.
  • Adjust the amount of cayenne pepper to your preference for heat.

Find it online: https://anasrecipes.com/langostino-lobster-bisque/