Langostino Lobster Bisque

If you love Lobster Bisque but have always been intimidated to try to make it, then this is the recipe for you.  This Langostino Lobster Bisque recipe can be made with lobster tails, shrimp, or Langostino Lobster.  Langostino Lobster meat is referred to as squat lobster.  So this meat is neither a true lobster, nor a prawn but is related to porcelain and hermit crabs.  It gets its name from Spain.

I like to use Langostino Lobster for many reasons.  It is delicate, affordable and allows more meat in every bite.  Best of all, there is no prep work from the Langostino Lobster.  It goes straight from the freezer to the pot and cooks very fast.

Another variation is to make this with 2 pounds of shrimp if you can not locate Langostino lobster or if lobster tails are too expensive.  So the bisque is just as delicious, whichever seafood you choose to use.

 

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For another great recipe, try my grilled seasoned catfish: https://majorgates.com/recipes/seasoned-catfish-fillets/

Ingredients

• 1 bag (2 pounds) of Langostino Lobster tails (purchased at Costco) or two pounds of raw, shelled and deveined shrimp – rinsed
• 10 ounce small bag of Julienne Cut Organic Carrots (finely chopped) – washed and ready to use
• 1 Quart Organic Chicken Stock (946 ML)
• 2 sticks of Butter
• 5-6 stalks of Organic Celery (finely chopped) – should be 1 cup
• 1 medium Yellow Onion (finely chopped)
• 1 & 1/4 cup Sherry
• 3 Tablespoons of Tomato Paste
• 2 cups of Heavy Whipping Cream (16 oz)
• 3 Tablespoons Coconut Flour or 4 Tablespoons All Purpose Flour
• Spices:
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon dried mint
  • 1/2 teaspoon Old Bay Seasoning
  • 1 teaspoon Tony Chacheres Creole Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper

Supplies:

• Large Stock Pot (some come with the strainers)
• Strainer
• Large Spoon
• Whisk
• Blender (I like blender’s that come with mini food processor attachments)
• Mini Food Processor, Food Processor or Chopper (optional)
• Large Knife

 

Langostino Lobster Bisque Instructions

• Leave Langostino Lobster in the freezer until you are ready to put in the pot.  So there is no need to thaw out before using.  You will need to just rinse and drain in strainer before adding to the pot.  So if you are using shrimp, it can also be frozen if cleaned and ready to go, or use it from the fridge.
• Rinse celery stalks and then finely chop.  I used a mini food processor for about 5 seconds. Set celery to the side in a bowl.

 

• Rinse carrots (if not pre-washed) and finely chop in food processor or by hand.  Set to the side in another bowl.  You can also use baby carrots if you can not find Julienne cut.  Therefore, I use Julienne because they cut faster.

 

• Peel outer layer of onion and finely cut in the food processor or by hand.  Then set chopped onions aside in another bowl.

 

• Turn stove on to medium heat and then melt one stick of butter in a large stock pot.

 

• Pour in finely chopped carrots and stir and continue cooking for 2 minutes.

 

• Add in finely chopped celery and stir.  Then add in 1/4 cup of chicken stock and also a 1/2 stick of butter and cook for 8 minutes on medium heat.

 

• Last, add the finely chopped onions to vegetable base for the Langostino Lobster Bisque. Afterwards, cook until onions are cooked, about 2 more minutes.
• Pour the cooked veggie mixture from the stock pot to the blender and add 3/4 cup of chicken stock, then blend the bisque mixture on high until smooth.

 

• Make the roux in the stock pot, so there is no need to rinse it out the pot.  Then add the flour, 1/3 cup of chicken stock and whisk on medium-low heat until blended.  So do not overcook or allow to turn brown.

 

• Pour in the liquefied veggie mixture from the blender into the stock pot and stir.
• Add the rest of the chicken stock, tomato paste, garlic powder, tarragon, thyme, creole seasoning, Old Bay and dried mint.  Then stir well on medium heat.
• Add the sherry, heavy cream, nutmeg and allspice.  Then stir and taste the sauce, but make sure you use a different spoon so you don’t contaminate the bisque with bacteria.
• Bring to a light boil.

 

• Then, add the Langostino lobster to the sauce and bring to a boil, then turn off the stove.  So, do not allow it to boil continuously or Langostino Lobster will be overcooked and not be tender.

 

• Serve with garlic bread or toast and a fresh salad.

 

Another great recipe to try is my garlic mashed potatoes:  https://majorgates.com/recipes/garlic-mashed-potatoes/

 

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