Description
A rich and creamy bisque made with sweet langostino lobster tails, enhanced with aromatic vegetables, herbs, and a splash of sherry for a decadent seafood delight.
Ingredients
Units
Scale
- 1 lb langostino lobster tails (cooked and peeled)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1/2 cup dry sherry
- 1 cup heavy cream
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Sprinkle in flour and cook, stirring constantly, for another 2 minutes to form a roux.
- Gradually whisk in seafood stock and sherry, ensuring no lumps form.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Return to heat, add heavy cream and paprika, and stir to combine.
- Add langostino lobster tails and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- For a deeper flavor, sauté the langostino shells with vegetables before straining them out.
- You can substitute half-and-half for a lighter version of the bisque.
- Use fresh seafood stock for best flavor, but quality store-bought works well too.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 115mg