Creamy Langostino Lobster Bisque Recipe Easy Perfect Date Night Meal
Indulge in a luxurious, restaurant-quality Creamy Langostino Lobster Bisque that's surprisingly simple to prepare at home. This elegant dish boasts tender langostino lobster meat suspended in a rich, velvety broth, infused with aromatic vegetables and a delicate hint of sherry. It's the perfect sophisticated starter or a light, romantic main course for your next special date night.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Langostino lobster bisquecreamy seafood soupdate night recipeeasy lobster bisquegourmet souphomemade bisqueelegant dinnerseafood starterromantic mealquick bisque
Why This Recipe Delivers
- Luxuriously creamy texture that melts in your mouth.
- Rich, complex seafood flavor that tastes truly gourmet.
- Surprisingly quick to prepare for such an elegant and impressive dish.
- Perfect for special occasions, romantic dinners, or when you want to treat yourself.
- Features succulent langostino lobster, a delightful alternative to traditional lobster.
Ingredients
- 225 g (8 oz) langostino lobster meat, fresh or frozen, peeled and deveined
- 56 g (4 tbsp) unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp tomato paste
- 120 ml (½ cup) dry sherry or white wine
- 720 ml (3 cups) seafood stock or fish broth
- 240 ml (1 cup) heavy cream
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme, chopped or ½ tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, optional for garnish
Instructions
- Begin by meticulously preparing all your ingredients. Finely chop the onion, carrot, and celery into small, uniform pieces to ensure even cooking and smooth integration into the bisque. Mince the garlic cloves. If using frozen langostino lobster, ensure it is fully thawed and pat it dry. Measure out all liquids and seasonings so they are ready to go, streamlining your cooking process.
- In a sturdy, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once the butter is shimmering, add the finely chopped onion, carrots, and celery. Sauté these aromatic vegetables, stirring occasionally, until they become tender and the onion turns translucent, which should take approximately 5-7 minutes. Next, add the minced garlic and cook for another 1-2 minutes until it becomes fragrant, being careful not to let it brown.
- Stir in the tomato paste, incorporating it fully with the softened vegetables. Cook the tomato paste for 2 minutes, continuously stirring. This crucial step helps to deepen its flavor and removes any raw, metallic taste, creating a richer base for your bisque.
- Carefully pour in the dry sherry or white wine. Use a wooden spoon or spatula to vigorously scrape up any browned bits that have accumulated at the bottom of the pot. This process, known as deglazing, releases concentrated flavors back into the liquid. Allow the liquid to simmer gently until it has reduced by approximately half, which typically takes about 3 minutes.
- Sprinkle the all-purpose flour evenly over the sautéed vegetables and liquid. Stir thoroughly to ensure all the vegetables are well coated with the flour, forming a roux. Cook for 2 minutes, stirring constantly. This step cooks out the raw flour taste and will help to gently thicken the bisque to a luxurious consistency.
- Slowly and gradually whisk in the seafood stock or fish broth, ensuring there are no lumps. Add the fresh or dried thyme and the bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook, uncovered, for about 15 minutes. This simmering period is essential for allowing the flavors to meld beautifully and for the broth to reduce slightly, intensifying the taste.
- Carefully remove and discard the bay leaf from the pot. Using an immersion blender, partially puree about half of the bisque directly in the pot. The goal is to create a velvety base while leaving some small, tender chunks of vegetables and, later, langostino for delightful textural contrast. If you don't have an immersion blender, you can carefully transfer half of the bisque to a regular blender, blend until smooth, and then return it to the pot.
- Gently stir in the langostino lobster meat and the heavy cream into the bisque. Heat the bisque very gently over low heat for approximately 5 minutes, stirring occasionally, until the langostino is warmed through and the bisque reaches a perfectly creamy consistency. It is crucial not to let the bisque boil after adding the cream, as this can cause it to separate or curdle.
- Taste the bisque and adjust the seasoning with salt and freshly ground black pepper as needed. A final garnish of chopped fresh parsley, if desired, adds a touch of color and fresh aroma. Serve the Creamy Langostino Lobster Bisque hot, perhaps with a crusty piece of bread for dipping, and savor this exquisite creation.
- For optimal enjoyment, serve immediately. This bisque pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or a dry Riesling.
Tools You’ll Need
- Heavy-bottomed pot (such as a Dutch oven)
- Sharp knife
- Cutting board
- Immersion blender (or a regular blender)
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Essential Success Tips
- Dice your vegetables finely and evenly: This ensures they cook uniformly and blend smoothly into the bisque, contributing to its velvety texture.
- Bloom your tomato paste: Cooking the tomato paste for a couple of minutes before adding liquids deepens its flavor and removes any raw taste, making the bisque richer.
- Don't boil after adding cream: Once the heavy cream is in, gently heat the bisque over low heat. Boiling can cause the cream to separate or curdle, compromising the bisque's smooth texture.
- Use quality seafood stock: The flavor of your stock will greatly impact the final taste of the bisque. Opt for a good quality seafood or fish broth for the best results.
- Taste and adjust seasoning frequently: Salt and pepper are critical for balancing the rich flavors. Taste after simmering and again before serving, adjusting as needed.
Professional Cooking Secrets
- For an even deeper seafood essence, if you happen to have any langostino shells or other shrimp/lobster shells, briefly sauté them with the mirepoix before adding the tomato paste. Remove them before adding stock, or simmer them separately in a small amount of water to make a quick, concentrated broth to add to your main stock.
- Infuse your cream: For an extra layer of flavor, gently warm the heavy cream separately with a sprig of fresh thyme or a crushed garlic clove before adding it to the bisque. Strain out the aromatics before incorporating the infused cream.
- Perfect your deglazing: Ensure you thoroughly scrape up all the fond (browned bits) from the bottom of the pot after adding the sherry. These bits are packed with intense flavor that will significantly enhance your bisque.
Notes
- Storage: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to boil.
- Freezing: This bisque freezes well for up to 2 months. For best results, freeze it before adding the heavy cream. Thaw overnight in the refrigerator, then reheat on the stovetop and stir in the cream just before serving.
- Wine pairing: This bisque pairs beautifully with a dry white wine such as a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.
Frequently Asked Questions
Can I use fresh lobster instead of langostino?
Absolutely! Fresh lobster meat can be used as a direct substitute for langostino. Simply cook and dice the lobster meat as you would for any recipe, then add it in the final step with the cream, ensuring it is just warmed through.
What can I substitute for the dry sherry?
If you prefer not to use alcohol, you can substitute the dry sherry with an equal amount of additional seafood stock or a splash of non-alcoholic white wine alternative. A tiny squeeze of fresh lemon juice can also add a similar bright acidity.
Can I make this bisque ahead of time?
Yes, you can prepare the bisque base (up to the point before adding the langostino and heavy cream) a day in advance. Store it in the refrigerator. When ready to serve, gently reheat the base, then stir in the langostino and cream, heating through carefully.
Nutrition Facts (Per Serving)
Calories: Approximately 380, Protein: 25g, Fat: 28g, Carbs: 15g (per serving, estimated based on ingredients).
Allergy Information
Contains shellfish (langostino), dairy (butter, heavy cream), and gluten (all-purpose flour). For a gluten-free version, use a gluten-free flour blend or cornstarch as a thickener.
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