Langostinos are sweet, delicious and so easy to use. Similar in taste and texture to lobster, but with a fraction of the effort and cost. This langostino bisque recipe is easy enough for weeknight cooking, but elegant enough for special occasions.
Langostino is a great substitute in a recipe that traditionally uses lobster, like this bisque or in a warm langostino lobster roll. Store-bought seafood stock makes this recipe easy enough for weeknight dinner without sacrificing a restaurant quality bisque.
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Langostino recipes have a special place on this blog. You can find all of them on their own page. We love them and I’m guessing, if you’re here, you do too.
I discovered langostinos quite a few years ago and it’s been an ongoing love affair since. The first langostino recipe that appeared on this blog was langostino mac and cheese.
Since that first recipe, I’ve tried to come up with more langostino tails recipe ideas that would be a perfect swap for lobster, shrimp or crawfish, like langostino étouffée.
Langostino bisque recipe
For this deliciously creamy langostino soup, the first step is to sauté mirepoix (onions, carrots and celery) in butter.
Then, we’ll add the tomato paste, garlic, thyme, salt and pepper.
We’ll cook the tomato paste for a few minutes and let those flavors come together before adding the flour and liquid to make our bisque.
After we’ve added the flour, seafood stock, wine and sherry to the pot, we let it cook for about 30 minutes.
Let the vegetables simmer until they are soft before blending into a smooth pureé. The bisque is finished with cream and topped with langostino tails.
That’s all there is to it. Making bisque is not difficult, so why don’t we make it at home more often?
We don’t have to wait until we’re having dinner at our favorite seafood restaurant to have an amazing langostino bisque.
By using langostinos and buying seafood stock, I’ve streamlined this recipe into something that is easily done at home without sacrificing the restaurant quality food we want.
how to prepare langostino
Langostino tail meat is most often found frozen, already peeled and cooked. To use, it is simply a matter of properly defrosting and adding to your recipe.
I have found frozen langostino tails at Costco and Trader Joe’s.
Place the package of frozen langostino tail meat in the refrigerator to thaw overnight, then drain the liquid from the meat and it is ready to use.
Tools used to make langostino bisque
You’ll need a heavy pot and a good blender to make this recipe. The links below are for the same equipment that I use in my kitchen.
- Vitamix blender – This blender is worth every penny. It’s expensive, but this is the standard in professional kitchens for a reason – they hold up forever.
- Le Creuset Dutch oven pot – Again, not an inexpensive pot, but it will last generations.
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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make this langostino recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
- 4 tbsp. unsalted butter
- 1 1/2 cups onions, diced (about 1 large)
- 3/4 cup celery, diced (2 - 3 stalks)
- 3/4 cup carrots, peeled and diced (1 large or 2 medium)
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 4 tbsp. flour
- 2 cups seafood stock
- 1 cup dry white wine (I used sauvignon blanc)
- 1/4 cup dry sherry (optional)
- 2 bay leaves
- 1 tsp. dried thyme
- 1/2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. langostino tail meat, thawed
- 1 cup heavy cream
- 1 tbsp. fresh chives, finely chopped
- In a medium pot, melt 4 tbsp butter over medium heat. Add onions, celery and carrots. Sauté 5 - 6 minutes, until onions just begin to soften.
- Add garlic, tomato paste, thyme, salt and pepper to the pot. Sauté for another 5 minutes, stirring frequently.
- Sprinkle 4 tbsp flour into pot and stir to combine. Cook flour mixture 2 - 3 minutes.
- Add seafood stock, wine, sherry (if using), paprika and bay leaves. Cover and turn heat down to medium low.
- Simmer for 30 minutes, or until vegetables are completely soft. Remove bay leaves.
- Carefully ladle soup into blender and purée until smooth. Add cream to blender and purée for a few seconds to blend in the cream.
- Pour into bowls, top with langostinos and finely chopped chives. Serve immediately.
- Use caution when blending soup! Hot liquids can be dangerous! Leave the lid of the blender slightly ajar to let some steam escape while it is blending. Place a clean kitchen towel over the top of the blender to catch any drops that may spill.
- Start the blender on low, then slowly increase speed to prevent the hot liquid from splashing out.
- Make sure that vegetables are completely soft before blending soup. Hard bits of veggies will prevent your bisque from being silky smooth.
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Yield:6 - 8
Amount Per Serving: Calories: 411Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 129mgSodium: 594mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 26g
Thanks for stopping by! Have a delicious day 🙂