Spring Langostino Lobster Bisque Recipe
Spring Langostino Lobster Bisque Recipe is creamy, smooth and full of fresh flavor. This soup feels light but still rich. It is perfect for spring lunches or cozy dinners.
Ingredients
- Langostino tails chopped – 12 ounces
- Butter – 3 tablespoons
- Olive oil – 1 tablespoon
- Onion chopped – 1 small
- Celery chopped – 1 stalk
- Carrot chopped – 1 small
- Garlic minced – 3 cloves
- Tomato paste – 2 tablespoons
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Seafood stock – 3 cups
- Heavy cream – 1 cup
- Milk – ½ cup
- Bay leaf – 1
- Fresh thyme – 1 teaspoon
- Lemon juice – 1 tablespoon
- Fresh parsley – 2 tablespoons
Instructions
Melt butter
- Melt butter with olive oil in large pot. Heat on medium until fully melted.
Cook vegetables
- Add onion, celery and carrot. Cook until soft and fragrant, about five minutes.
Add garlic
- Add garlic and stir well. Cook for one minute only.
Add tomato paste
- Stir tomato paste into vegetables. Cook two minutes to deepen flavor.
Add spices
- Add paprika, salt, pepper, thyme and bay leaf. Stir until well mixed.
Pour stock
- Pour seafood stock into pot. Bring mixture to gentle simmer.
Simmer soup
- Let soup simmer for fifteen minutes. Vegetables should become very tender.
Blend soup
- Remove bay leaf. Blend soup until smooth using blender or immersion blender.
Add cream
- Return soup to pot. Add cream and milk. Stir gently on low heat.
Add langostino
- Add chopped langostino meat. Simmer five minutes until cooked through.
Add lemon juice
- Stir in lemon juice. Taste and adjust seasoning if needed.
Finish soup
- Turn off heat. Garnish with fresh parsley before serving.
Notes
- Do not boil after adding cream.
- Use fresh or frozen langostino.
- Blend soup very smooth.
- Add cream slowly while stirring.
- Serve immediately for best taste.