Creamy Decadent Langostino Lobster Bisque Ready in 30 Minutes
Indulge in the luxurious flavors of the sea with this remarkably rich and creamy langostino lobster bisque, artfully crafted to deliver gourmet taste in just 30 minutes. This sophisticated dish boasts succulent langostino tails enveloped in a velvety, herb-infused broth, perfect for an elegant weeknight meal or a special occasion. Its depth of flavor and smooth texture will transport your senses to a coastal culinary paradise.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves gourmet flavor in an impressive 30 minutes, perfect for busy schedules.
- Features tender langostino lobster tails for a luxurious seafood experience.
- Boasts a rich, velvety texture thanks to the creamy base and careful blending.
- Infused with aromatic vegetables and herbs, creating a deeply satisfying profile.
- Versatile for both elegant entertaining and comforting weeknight indulgence.
Ingredients
- 450 g (1 lb) cooked Langostino Lobster Tails, peeled and chopped, reserving some for garnish if desired
- 80 g (4 tablespoons) unsalted butter, divided
- 240 g (1 cup) yellow onion, finely diced
- 75 g (½ cup) celery, finely diced
- 60 g (½ cup) carrots, finely diced
- 60 ml (¼ cup) tomato paste
- 950 ml (4 cups) chicken stock (or seafood/vegetable stock)
- 2.5 ml (½ teaspoon) garlic powder
- 2.5 ml (½ teaspoon) dried savory
- 5 ml (1 teaspoon) dried tarragon
- 240 ml (1 cup) cream sherry (or dry white wine)
- 475 ml (2 cups) heavy whipping cream
- 60 g (4 tablespoons) all-purpose flour
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt 40 g (2 tablespoons) of the unsalted butter over medium heat until it becomes bubbly but does not brown. This ensures a proper foundation for sautéing the aromatics.
- Add the finely diced yellow onion, celery, and carrots to the melted butter. Sauté these vegetables gently for approximately 8-10 minutes, stirring occasionally, until they are softened and fragrant. This process releases their natural sweetness and builds the base flavor of the bisque.
- Carefully remove about half of the sautéed vegetables from the pot and set them aside. These reserved vegetables will be added back later, providing texture and a fresh burst of flavor in the finished bisque.
- Stir the 60 ml (¼ cup) of tomato paste into the remaining vegetables in the pot. Allow it to roast gently for 1 minute, stirring constantly. Roasting the tomato paste deepens its color and concentrates its flavor, adding an essential layer of umami to the bisque.
- Slowly pour in the 950 ml (4 cups) of chicken stock, scraping the bottom of the pot to incorporate any browned bits (fond) which are packed with flavor. Add the garlic powder, dried savory, and dried tarragon. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add approximately 100 g (¼ pound) of the cooked and peeled langostino tails along with the 240 ml (1 cup) of cream sherry to the simmering soup. Carefully use an immersion blender (or transfer in batches to a regular blender) to blend the soup until it is completely smooth and creamy. Ensure all solids are pureed for that signature bisque texture. If using a regular blender, be cautious with hot liquids and blend in small batches.
- Return the blended bisque to the pot (if using a regular blender). Stir in the 475 ml (2 cups) of heavy whipping cream and bring the mixture back to a gentle boil over medium-low heat, stirring frequently to prevent scorching.
- While the bisque is gently simmering, melt the remaining 40 g (2 tablespoons) of unsalted butter in a separate small pan over medium heat. Once melted, gradually whisk in the 60 g (4 tablespoons) of all-purpose flour to create a smooth roux. Cook the roux for 1-2 minutes, stirring, until it is a pale golden color and smells nutty. This quick roux will act as a thickening agent.
- Gradually whisk the warm roux into the simmering bisque, stirring constantly until it is fully incorporated and the soup thickens to your desired consistency. Add the reserved sautéed vegetables and any remaining langostino tails (approximately 350 g or ¾ pound) to the bisque. Heat through gently for a few minutes until the additional langostino is warmed. Taste and adjust seasonings as needed, adding salt and freshly ground black pepper to taste. Serve hot.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Immersion blender (or standard blender)
- Cutting board and sharp knife
- Measuring cups and spoons
- Whisk
- Small saucepan (for roux)
- Spatula or wooden spoon
Essential Success Tips
- Finely dice your vegetables for consistent cooking and easier blending, ensuring a smoother bisque.
- Do not let the tomato paste burn when roasting; stir constantly for just a minute to deepen its flavor without bitterness.
- When blending with an immersion blender, tilt the pot and move the blender around to ensure all solids are fully pureed for a truly velvety texture.
- Whisk the roux thoroughly into the simmering bisque to prevent lumps and achieve a uniform thickness.
- Taste and adjust seasonings at the very end. The flavors will concentrate, and you'll want to balance them just before serving.
Professional Cooking Secrets
- For an even richer depth, consider briefly searing the langostino tails in a touch of butter before adding them to the bisque. This caramelization enhances their natural sweetness.
- To elevate the aroma and brightness, finish the bisque with a tiny squeeze of fresh lemon juice or a sprinkle of finely chopped fresh chives or tarragon just before serving.
- Infuse a bay leaf or a few peppercorns with the stock and vegetables during the simmering phase, removing them before blending, for an extra layer of subtle complexity.
Notes
- Storage: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently, adding a splash of milk or cream if it has thickened too much.
- Substitution for Langostino: Regular lobster meat or cooked shrimp can be used as a substitute, adjusting quantities as desired.
- Vegetable Swaps: Yellow onion can be replaced with shallots for a milder flavor. Celery can be omitted for a lighter flavor, and carrots are highly recommended for their sweetness and color.
- Stock Alternatives: Vegetable stock can be used for a seafood-friendly option instead of chicken stock.
- Tomato Paste Alternatives: Roasted red pepper puree can be used in place of tomato paste for a slightly different flavor profile.
- Thickening Alternatives: Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be used as a gluten-free alternative to the flour roux. Add it gradually to the simmering bisque until desired thickness is reached.
Frequently Asked Questions
Can I make this bisque ahead of time?
Yes, this bisque can be prepared a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat over low heat, stirring occasionally. You might need to add a small amount of extra cream or stock to achieve the desired consistency as it can thicken upon cooling.
What can I serve with langostino lobster bisque?
This bisque is a hearty and luxurious dish on its own. It pairs wonderfully with crusty bread for dipping, a light green salad with a vinaigrette dressing, or even a side of roasted asparagus or steamed green beans for a balanced meal.
What's the difference between langostino and traditional lobster?
Langostino, often called 'squat lobster,' are technically more closely related to hermit crabs than true lobsters. They have a similar sweet, delicate flavor and tender texture to traditional lobster, making them an excellent and often more affordable alternative for dishes like bisque.
Nutrition Facts (Per Serving)
Approximate per serving (1/6 of recipe): Calories: 480, Protein: 25g, Fat: 38g, Carbs: 15g, Sugars: 6g.
Allergy Information
Contains shellfish (langostino), dairy (butter, heavy cream), and gluten (flour). For a gluten-free version, use cornstarch slurry for thickening. For a dairy-free version, substitute butter with olive oil and heavy cream with a full-fat coconut milk or a dairy-free cream alternative, noting that the flavor profile will change.
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