Decadent Langostino Lobster Bisque Recipe
This decadent Langostino Lobster Bisque is a rich, creamy soup bursting with lobster flavor, enhanced by aromatic vegetables, herbs, and a splash of cream sherry. Slowly sautéed veggies and a thoughtfully prepared roux create a silky texture, making this bisque a luxurious and comforting dish perfect for seafood lovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Bisque:
- 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)
For the Thickening:
- 4 tbsp all-purpose flour
- 4 tbsp butter (preferably unsalted Kerrygold butter)
For Serving:
- Grated Parmesan cheese (freshly grated for best flavor)
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 soften and become tender. Remove half of the sautéed vegetables from the pot and set them 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 prevent sticking. Pour in 4 cups chicken broth, then add 1/2 teaspoon garlic powder, 1/2 teaspoon dried savory, 1 teaspoon dried tarragon, and 1 cup cream sherry. Stir well and bring to a boil to meld the flavors together.
- Blend the Soup: Add 1/4 pound of the cooked and peeled langostino lobster tails to the pot. Using an immersion blender, blend the soup until smooth, fully incorporating the lobster into the base for a rich, 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 all-purpose flour to the melted butter. Stir continuously until the mixture is well combined and the flour browns slightly, ensuring it is cooked through. Add this roux to the bisque to thicken and enrich the soup. Continue heating and stirring until the bisque reaches the desired consistency. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.
- Final Touch and Serve: Optionally, add the reserved sautéed vegetables back into the bisque for texture. Serve hot, garnished with freshly grated Parmesan cheese for an extra layer of flavor.
Notes
- Using low sodium chicken broth allows better control over the salt content in the bisque.
- The rumination blending step ensures a smooth, velvety texture perfect for bisques.
- Freshly grated Parmesan adds a subtle umami boost and creaminess.
- The roux must be cooked thoroughly to avoid a raw flour taste in the soup.
- For a richer flavor, you can substitute chicken broth with seafood stock if available.
- The reserved sautéed vegetables can be added back at the end for more texture if desired.
Keywords: Langostino Lobster Bisque, creamy lobster bisque, seafood soup, lobster soup, decadent bisque recipe, creamy lobster soup, lobster tails bisque
