Langostino Lobster Bisque

Whenever I am in a restaurant and see Lobster Bisque on the menu, I am draw to the dish just like a kid to candy.  I can’t seem to consider any other appetizer and my entrée selection is impacted by the need to first consume a bowl of this delicious soup.  On a recent trips to my local warehouse store, I happened to find a bag of Langostino lobster tails – small, pre-cooked and pre-peeled lobster tails.  With the hardest part of cooking lobster completed for me, I couldn’t resist splurging on a bag to make Langostino Lobster Bisque.

langostino lobster

Langostino lobster is another name for squat lobster, which is actually a different classification than the Maine or spiny lobster. Though that doesn’t bother me, since this crustacean cousin tastes nearly identical to the Maine or spiny lobster and is easier on the budget.

Lobster Bisque

I started my soup by first sautéing onions, carrots, and celery, and then rounding out the broth with the addition of tomato paste, stock, garlic, savory, tarragon, and sherry. The broth is thickened with both whipping cream and roux, creating a rich, velvety soup.  The Langostino lobster is used pureed into the soup as well as left as generous lumps of meat to make a satisfying dish.  My husband and I enjoyed this as a special dinner for Christmas Eve and we look forward to making our Valentine’s Day dinner extra special by whipping up another batch of the Langostino Lobster Bisque.  The real question is: will making this bisque at home break me of my bisque-as-the-appetizer habit?

Langostino Lobster Bisque


Langostino Lobster Bisque

8 tablespoons butter, divided
1 cup diced yellow onion
½ cup diced celery
½ cup diced carrots
¼ cup tomato paste
4 cups chicken stock
½ teaspoon garlic powder
½ teaspoon dried savory
1 teaspoon dried tarragon
1 cup cream sherry
¾ lb cooked and peeled Langostino lobster tails, thawed
2 cups Heavy whipping cream
4 tablespoons flour
½ teaspoon salt
½ teaspoon pepper
Grated parmesan cheese
Melt 4 tablespoons butter in a large pot and saute onion, carrots, and celery for 8-10 minutes or until soft.  Remove half of the veggies from the pan and set aside.  Add tomato paste to the pot and roast for 1 minute, then adds stock, garlic, savory, tarragon, and sherry. Bring to a boil, add ¼ pound of Langostino lobster and blend using an immersion blender.  Add cream and return to a boil. In the meantime, make a roux by melting the remaining butter in a nonstick pan and then adding the flour and stirring until mixed and flour begins to brown, about 3 minutes. Stir the roux into the soup.  Once the soup has thickened, add back the reserved veggies and remaining Langostino lobster, as well as the salt and pepper. Let the lobster warm in the soup for a few minutes, then serve the soup with parmesan.

 

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21 thoughts on “Langostino Lobster Bisque

    • That sounds like a fantastic birthday tradition, Michelle. I think I should implement that in my house.

  1. I love Lobster Bisque. This recipe looks absolutely fantastic, I can’t wait to make this at home for my family. Thanks for posting this dish.

    • Hi Angela, Cream sherry is a fortified wine used in cooking or used as an after dinner drink. You can find it at a liquor store near the port wine section.

    • Hi Susan! This will serve 6 (bowl size) to 8 (1 cup serving size). I hope you enjoy it!

    • The salt and pepper are added once the soup is thickened by the roux. I will make sure to add this to the prep! thanks!

    • Harleen, I found the bag of Languistino lobsters at Costco, near frozen shrimp.

  2. This recipe looks great, but I’m having a hard time finding dried savory, is it replaceable?

  3. Never made bisque Before! Have an abundant herb garden, so I used fresh tarragon and no savory so I used thyme. I felt it didn’t have enough depth at first so I added some better than billion and Voila! Added some shrimp as langostino was only 12 Oz. Great recipe, thanks for sharing

    • Diane, thyme is a great substitute, and I bet was a great addition fresh. As you suggest, the salt content and quality of the chicken stock can make a difference. I’m glad you enjoyed my recipe!

  4. Yum! I just made this. I followed the recipe almost to the “t” with just a few changes. I used freshly made fish stock with grouper head, substituted sage for savory, fresh garlic for the powder and cooking wine for cream sherry. I loved it! The flavors were on point! The only thing I wished, was for it to be a little bit thicker. I am definitely filing this recipe! Maybe I will make this for Thanksgiving dinner.

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