Description
An ultra-creamy, indulgent bisque featuring sweet langostino lobster in a silky brandy-infused cream broth, finished with a touch of sherry and aromatic herbs. This elegant soup is perfect for special occasions or when you want to impress dinner guests.
Ingredients
Scale
- 1 lb langostino lobster meat (thawed if frozen)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large shallot, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- ¼ cup tomato paste
- 2 tbsp all-purpose flour
- ½ cup brandy
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp smoked paprika
- ¼ cup dry sherry
- Salt and white pepper to taste
- Garnish: Chives, lobster chunks, crème fraîche
Instructions
- Sauté Aromatics: Melt butter with oil over medium heat. Cook shallots and celery 5 mins until soft. Add garlic, cook 1 min.
- Build Base: Stir in tomato paste and flour, cook 2 mins. Deglaze with brandy, simmer until reduced by half.
- Simmer: Add stock, thyme, bay leaf, and paprika. Simmer 20 mins. Remove bay leaf.
- Blend: Carefully purée soup with immersion blender until smooth.
- Finish: Stir in cream and sherry. Add langostino, heat through (3-4 mins). Season to taste.
- Serve: Ladle into bowls, garnish with chives, lobster pieces, and a swirl of crème fraîche.
Notes
- Shellfish Stock: For deeper flavor, simmer langostino shells in stock for 30 mins first
- Make Ahead: Prepare base up to 2 days ahead; add langostino when reheating
- Luxury Upgrade: Add ¼ tsp saffron threads with the cream
- Gluten-Free: Substitute rice flour or cornstarch
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering/Blending
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg