Decadent Langostino Lobster Bisque Recipe
This Decadent Langostino Lobster Bisque is a rich and creamy seafood soup that combines tender langostino lobster tails with a flavorful blend of aromatic vegetables, cream sherry, and heavy cream. Enhanced with a homemade roux and infused with herbs like tarragon and savory, this bisque offers a luxurious dining experience perfect for special occasions or a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Ingredients
Scale
Bisque Base
- 1 tsp dried tarragon
- 1/2 tsp garlic powder
- 1/2 cup diced celery
- 2 cups heavy cream
- 1/2 tsp black pepper
- 4 cups chicken broth (low sodium)
- 3/4 lb langostino lobster tails, cooked and peeled
- 1/2 cup diced carrot
- 1 cup diced yellow onion
- 4 tbsp butter
- 1 cup cream sherry
- 1/2 tsp salt
- 1/2 tsp dried savory
- 1/4 cup tomato paste (not concentrate)
Thickening Roux
- 4 tbsp all-purpose flour
- 4 tbsp unsalted butter
For Serving
- Grated Parmesan cheese (freshly grated)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt 4 tablespoons of butter. Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced carrots. Sauté for 8-10 minutes until the vegetables are soft and tender. Remove half of the sautéed vegetables and set aside for later use.
- Build Flavor with Tomato Paste and Stock: To the remaining vegetables in the pot, add 1/4 cup tomato paste and cook for 1 minute, stirring frequently to avoid sticking. Pour in 4 cups chicken broth and add 1/2 teaspoon garlic powder, 1/2 teaspoon dried savory, 1 teaspoon dried tarragon, and 1 cup cream sherry. Stir well and bring the mixture to a boil to meld the flavors.
- Blend the Soup: Add 1/4 pound of cooked, peeled langostino lobster tails to the pot. Using an immersion blender, blend the soup until smooth, incorporating the lobster fully into the bisque base to achieve a creamy texture.
- Heat with Cream and Create a Roux: Stir in 2 cups heavy cream and return the soup to a gentle boil. In a separate nonstick pan, melt the remaining 4 tablespoons of butter over medium heat to begin making the roux.
- Complete the Roux and Incorporate: Add 4 tablespoons of flour to the melted butter in the nonstick pan. Stir continuously until the mixture is well combined and the flour begins to brown slightly. This roux will be added to the soup in the next step to thicken and enrich the bisque.
Notes
- Be sure to remove half of the sautéed vegetables early to preserve some texture and use as garnish or for added chunkiness in the bisque if desired.
- Use low sodium chicken broth to better control the saltiness of the bisque.
- Freshly grated Parmesan cheese adds a delightful sharpness as a finishing touch when serving.
- Blend carefully with an immersion blender to avoid over-processing and losing all texture completely unless a very smooth bisque is preferred.
- The roux should be cooked until slightly browned but not burnt to remove any raw flour taste.
Keywords: langostino lobster bisque, lobster soup, creamy bisque, seafood bisque, lobster tails, bisque recipe, easy lobster bisque, sherry bisque
