Langoustine soup holds a lot of similarities to the North American lobster bisque. Langoustines are local to Iceland and are related to lobsters, but only reach sizes of 10 inches. Their shells are much thinner and don't change color when they're cooked. If you can't find Langoustine you can substitute the recipe with lobster tails.
This rich and tasty soup is perfect for cold days. The hearty curry and cream base will stick with you for those long days exploring the outside.
Prep Time10 minutes
Cook Time1 hour15 minutes
Total Time1 hour25 minutes
2 lb. shell-on whole langoustines. Substitute for shell-on lobster tails if you can't find langoustines.
8 tbsp unsalted butter
2 tbsp olive oil
2 minced carrots
2 stalks minced celery
1 large minced Spanish onion
2 tbsp tomato paste
2 tsp paprika
Salt and pepper to taste
12 cups of fish stock
2 cloves minced garlic
1 tbsp mild curry powder
1 1/2 cups heavy cream
1 cup dry white wine
2 tbsp minced chives
Remove the heads and shells from langoustines. Set aside the shells and lightly crush them in a bowl.
Chill tail meat in the fridge until you're ready to use them.
Heat 1 tbsp of butter and the olive oil in an 8-qt saucepan over medium-high heat.
Cook shells, carrots, celery, and half of the onion until vegetables are beginning to soften, approx. 6–8 minutes.
Stir in tomato paste, paprika, salt, and pepper. Cook for 2 minutes.
Add stock. Simmer until reduced by half. This will take about 2 hours.
Wipe your pan clean and add 4 tbsp butter. Set heat to medium and melt butter.
Cook remaining onion and the garlic until soft, about 3–4 minutes.
Stir in curry powder and cook 1 minute.
Add 1 cup cream and the wine. Continue cooking until reduced by half, approx about 20 minutes.
Add the remaining stock and bring to a boil.
Reduce heat to medium-high. Cook until slightly thickened, approx 30 minutes.
Whip remaining cream in a medium-sized bowl into semi-stiff peaks.
Melt remaining butter in a 12" skillet over medium-high heat.
Season langoustine tails with salt and pepper. Cook, flipping once, until cooked through, approx. 3–5 minutes.
Divide soup between bowls and top with langoustines.
Garnish with whipped cream and chives.