Description
A rich and creamy bisque made with succulent langostino lobster, enhanced with aromatic vegetables, sherry, and cream for a luxurious seafood experience.
Ingredients
Units
Scale
- 1 lb langostino lobster tails, cooked and chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 tbsp tomato paste
- 1/4 cup dry sherry
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the butter and olive oil over medium heat.
- Add the onion, garlic, celery, and carrot, and sauté until soft and fragrant, about 5–7 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Pour in the dry sherry and scrape up any browned bits from the bottom of the pot.
- Add the seafood stock, bay leaf, paprika, and cayenne pepper if using. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches and return to pot.
- Stir in the heavy cream and cooked langostino lobster meat. Simmer for an additional 5–10 minutes until heated through.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with parsley if desired. Serve hot.
Notes
- Langostino can be found frozen at many seafood markets; thaw before using.
- For extra depth of flavor, add a splash more sherry just before serving.
- Soup can be made ahead and reheated gently over low heat.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 135mg