How to Make Decadent Langostino Lobster Bisque
Indulge in the luxurious flavors of this Decadent Langostino Lobster Bisque, a remarkably rich and creamy soup that brings gourmet dining to your home kitchen. Sweet langostino lobster tails are suspended in a velvety broth, infused with aromatic vegetables, fragrant herbs, and a hint of cream sherry. This recipe promises a restaurant-quality experience with every spoonful.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
langostino lobster bisqueseafood bisque recipecreamy lobster soupgourmet seafood soupeasy bisque recipedecadent souphomemade lobster bisquesherry bisquerich seafoodlangostino recipe
Why This Recipe Delivers
- Achieves a luxurious, velvety texture that rivals fine dining restaurants.
- Infused with deep, complex flavors from roasted tomato, aromatic herbs, and cream sherry.
- Features sweet, tender langostino lobster tails for an authentic seafood experience.
- Surprisingly approachable to make at home, perfect for special occasions or a gourmet weeknight.
- Offers a wonderful balance of richness and delicate seafood notes.
Ingredients
- 113 grams (8 tablespoons) unsalted butter, divided
- 150 grams (1 cup) yellow onion, finely chopped
- 60 grams (1/2 cup) celery, finely chopped
- 60 grams (1/2 cup) carrots, finely chopped
- 60 grams (1/4 cup) tomato concentrate (tomato paste)
- 946 milliliters (4 cups) chicken broth
- 2.5 grams (1/2 teaspoon) garlic powder
- 1 gram (1/2 teaspoon) dried savory
- 2 grams (1 teaspoon) dried tarragon
- 237 milliliters (1 cup) cream sherry
- 340 grams (3/4 lb) langostino lobster tails, cooked, peeled, and thawed
- 473 milliliters (2 cups) heavy cream
- 30 grams (4 tablespoons) all-purpose flour
- 2.5 grams (1/2 teaspoon) salt, or to taste
- 1 gram (1/2 teaspoon) black pepper, or to taste
- Grated Parmesan cheese, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt 56 grams (4 tablespoons) of butter over medium heat. Once the butter is shimmering, add 150 grams (1 cup) of finely chopped yellow onion, 60 grams (1/2 cup) of finely chopped celery, and 60 grams (1/2 cup) of finely chopped carrots to the pot. Sauté the mirepoix mixture for 8-10 minutes, stirring occasionally, until the vegetables become soft and translucent but not browned. This slow sautéing process develops a crucial flavor base for the bisque.
- Carefully remove about half of the sautéed vegetables from the pot and set them aside in a small bowl for later use. These reserved vegetables will add textural contrast and fresh flavor when stirred into the finished bisque.
- With the remaining vegetables in the pot, add 60 grams (1/4 cup) of tomato concentrate. Roast the tomato concentrate for 1 minute, stirring frequently to prevent burning. This step, known as 'pincer' the tomato paste, deepens its flavor and color, adding richness to the bisque's base.
- Pour in 946 milliliters (4 cups) of chicken broth. Incorporate 2.5 grams (1/2 teaspoon) of garlic powder, 1 gram (1/2 teaspoon) of dried savory, and 2 grams (1 teaspoon) of dried tarragon. Stir well to combine all ingredients, then bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat slightly and add 237 milliliters (1 cup) of cream sherry. Allow the mixture to simmer for 5 minutes, letting the alcohol cook off and the flavors meld.
- Carefully add approximately 113 grams (1/4 pound) of the cooked and peeled langostino lobster tails to the pot. This portion of lobster will be blended into the bisque to infuse it with intense seafood flavor.
- Using an immersion blender, blend the soup directly in the pot until it achieves a smooth and creamy consistency. Alternatively, carefully transfer the hot soup in batches to a standard blender, blending until smooth, then return to the pot. Be cautious when blending hot liquids.
- Stir in 473 milliliters (2 cups) of heavy cream into the blended soup. Return the soup to a gentle boil over medium heat, stirring occasionally to prevent scorching.
- While the bisque is simmering, prepare the roux in a separate nonstick pan. Melt the remaining 57 grams (4 tablespoons) of butter over medium heat. Once the butter is fully melted and foamy, add 30 grams (4 tablespoons) of all-purpose flour to the pan.
- Stir the butter and flour mixture continuously with a whisk or wooden spoon until it is well incorporated and forms a smooth paste, known as a roux. Continue to cook for 1-2 minutes, allowing the flour to cook out and begin to brown slightly, developing a nutty aroma. This ensures the bisque won't have a raw flour taste.
- Gradually whisk the hot roux into the simmering bisque, ensuring no lumps form. Continue to whisk gently until the bisque thickens to your desired consistency. The roux acts as a thickener, creating the bisque's signature luxurious mouthfeel.
- Stir in the reserved sautéed vegetables and the remaining 227 grams (1/2 pound) of langostino lobster tails. Allow the bisque to simmer for another 5-7 minutes, giving the fresh lobster tails time to heat through and the flavors to fully integrate.
- Thirteenth Step: Season the bisque with 2.5 grams (1/2 teaspoon) of salt and 1 gram (1/2 teaspoon) of black pepper, or adjust to your personal taste. Taste and add more seasoning if necessary.
- Fourteenth Step: Ladle the hot Decadent Langostino Lobster Bisque into bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately. A crusty bread or croutons make a perfect accompaniment.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Nonstick pan
- Whisk
- Wooden spoon
- Immersion blender (or standard blender)
- Measuring cups and spoons
- Chef's knife
- Cutting board
Essential Success Tips
- Do not rush the sautéing of the mirepoix; developing a good flavor base is key to a rich bisque.
- When adding the tomato concentrate, ensure it roasts for a full minute to deepen its umami and color.
- Blend the bisque until absolutely smooth for that signature velvety texture. Pass through a fine-mesh sieve if you desire an extra-silky consistency.
- Cook the roux slowly over medium heat until it's lightly golden. A well-cooked roux prevents a raw flour taste and ensures proper thickening.
- Gently simmer, rather than aggressively boil, after adding the cream to prevent it from curdling.
Professional Cooking Secrets
- For an even richer lobster flavor, sauté the langostino shells (if available) with the initial butter and vegetables before adding broth, then strain the broth before proceeding. This extracts maximum essence.
- A touch of white pepper instead of black pepper can be used to maintain a pristine color while still adding a subtle kick.
- Consider deglazing the pot with a splash of brandy or cognac after roasting the tomato paste, before adding the chicken broth, for an additional layer of sophisticated flavor.
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, to prevent separation.
- Freezing: This bisque can be frozen for up to 1 month. Thaw in the refrigerator overnight and reheat gently. Note that creamy soups can sometimes change texture slightly after freezing and thawing.
- Variations: For an extra spicy kick, add a pinch of cayenne pepper or a dash of hot sauce when seasoning. You can also experiment with other fresh herbs like chives or dill as a garnish.
Frequently Asked Questions
Can I use fresh lobster instead of langostino lobster tails?
Absolutely! If using fresh lobster, cook and shell the meat, then follow the instructions, adding a portion of the fresh meat for blending and the rest at the end. You can also use the shells to make a homemade lobster stock for an even more profound flavor.
What if I don't have cream sherry?
While cream sherry adds a unique depth, you can substitute it with dry sherry, a dry white wine (like Chardonnay or Sauvignon Blanc), or even a good quality chicken broth for an alcohol-free version. The flavor profile will shift slightly but will still be delicious.
How can I make this bisque thicker or thinner?
To thicken the bisque, you can simmer it gently for a longer period to reduce it, or if needed, create a small slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering bisque. To thin it, simply add a bit more chicken broth or heavy cream until your desired consistency is reached.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 25g, Fat: 38g, Carbs: 15g (per serving, approximate based on ingredients and portion size)
Allergy Information
Contains dairy, shellfish (lobster), and gluten (from flour). For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch as a thickener.
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