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Langostino Lobster Bisque

Creamy Langostino Lobster Bisque That Impresses in Minutes

This Quick and Creamy Langostino Lobster Bisque is a luxurious seafood experience ready in under 30 minutes, perfect for cozy dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Seafood
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bisque
  • 1 pound Langostino Lobster Tails Substitute with regular lobster meat or shrimp if necessary.
  • 4 tablespoons Butter Essential for sautéing and creating the roux.
  • 1 medium Yellow Onion Can be substituted with shallots for a milder flavor.
  • 1 stalk Celery Contributes freshness and flavor depth.
  • 1 medium Carrot You can use parsnips for a different flavor profile.
  • 2 tablespoons Tomato Paste Enhances depth and umami flavor.
  • 4 cups Chicken Stock Vegetable stock can be used for a seafood-free option.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a bolder taste.
  • 1 teaspoon Dried Savory You can use thyme as an alternative.
  • 1 teaspoon Tarragon
  • ¼ cup Cream Sherry Can substitute with white wine or omit if preferred.
  • 1 cup Heavy Whipping Cream Necessary for the bisque, with no direct substitutes for the desired texture.
  • 2 tablespoons Flour Cornstarch can be used as a gluten-free alternative.

Equipment

  • large pot
  • Immersion blender
  • Separate pan

Method
 

Step-by-Step Instructions for Quick and Creamy Langostino Lobster Bisque
  1. Begin by melting 4 tablespoons of butter in a large pot over medium heat. Once the butter is foamy, add 1 diced yellow onion, 1 diced celery stalk, and 1 diced carrot. Sauté the vegetables for 8–10 minutes, stirring occasionally.
  2. Remove half of the sautéed vegetables and set them aside. Stir in 2 tablespoons of tomato paste to the remaining vegetables and cook for 1 minute.
  3. Pour in 4 cups of chicken stock along with 1 teaspoon of garlic powder, 1 teaspoon of dried savory, 1 teaspoon of tarragon, and ¼ cup of cream sherry. Bring to a gentle boil.
  4. Stir in 1 pound of langostino lobster tails and simmer for 5 minutes. Blend the soup until smooth and creamy with an immersion blender.
  5. Gradually stir in 1 cup of heavy whipping cream over medium heat, mixing continuously to incorporate. Keep at a gentle simmer.
  6. In a separate pan, melt the remaining 2 tablespoons of butter and whisk in 2 tablespoons of flour to form a roux, cooking until light brown.
  7. Slowly add the roux to the pot while whisking vigorously. Continue whisking until combined and smooth, cooking for another 2–3 minutes.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Gradually stir in the cream to avoid curdling; do not allow the bisque to boil after adding the cream. Leftovers taste better after a day in the fridge.

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