Decadent Langostino Lobster Bisque

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Finding a comforting seafood dish that feels fancy but doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, most of us don’t have the time to tackle complex recipes, even when we’re craving something special for dinner.

That’s where this langostino lobster bisque comes to the rescue – it’s rich and creamy, takes less than an hour to make, and uses simple ingredients you can find at most grocery stores. Plus, it’s the kind of recipe that makes everyone at the table think you spent all day cooking (but that can be our little secret).

What Kind of Langostino Should I Use?

You’ll most commonly find langostino in the frozen seafood section of your grocery store, and that’s perfectly fine for this bisque. While they’re often called langostino lobster, these small crustaceans are actually more closely related to hermit crabs than true lobsters – but they offer a sweet, delicate seafood flavor that’s perfect for bisque. Most stores sell them already cooked and peeled, which makes prep work much easier. When shopping, look for packages that are free of freezer burn and ice crystals, and make sure to thaw them completely in the refrigerator before using. If you can’t find langostino, you can substitute regular lobster meat or even shrimp, though this will change the flavor profile of your bisque.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this cozy bisque:

• Langostino lobster: If you can’t find langostino, you can use regular lobster meat, shrimp, or even crawfish tails. Just make sure they’re fully cooked before adding them to the soup.
• Cream sherry: Don’t have cream sherry? Try dry white wine plus 1 tablespoon of honey, or just use additional chicken broth with a splash of white wine vinegar for that slight tang.
• Heavy cream: For a lighter version, you can use half-and-half, though the soup won’t be as rich. Avoid using milk as it might make the bisque too thin.
• Dried savory: If you can’t find savory, use a mix of thyme and sage (about 1/4 teaspoon each) as a good stand-in.
• All-purpose flour: For a gluten-free option, use cornstarch (2 tablespoons) or rice flour (3 tablespoons) to thicken the bisque.
• Parmesan cheese: Romano or Pecorino cheese work great as alternatives for topping. You could even skip the cheese if you prefer.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lobster bisque is preventing the cream from curdling – always add it gradually at the end of cooking and never let the soup come to a full boil after the cream is added. Another common mistake is rushing the base flavors – take your time sautéing the vegetables until they’re properly softened (about 8-10 minutes), as this creates the foundation for the entire soup’s flavor profile. To avoid a lumpy texture, make sure to create a proper roux by cooking the flour and butter together for at least 2-3 minutes before slowly adding your liquids, whisking constantly to ensure smoothness. For the best flavor development, add the langostino tails just a few minutes before serving – overcooking them will make them tough and rubbery, while their delicate texture should be preserved to make each spoonful special.

What to Serve With Lobster Bisque?

This rich and creamy bisque pairs perfectly with crusty French bread or warm sourdough rolls for soaking up every last spoonful. A light mixed green salad with a simple lemon vinaigrette helps balance out the richness of the soup and adds a fresh element to your meal. If you’re serving this as a fancy dinner party starter, try adding some garlic-rubbed crostini on the side or even a few pan-seared scallops to make it extra special. For a complete seafood feast, serve smaller portions of the bisque alongside a grilled fish fillet or a handful of steamed mussels.

Storage Instructions

Keep Fresh: This rich lobster bisque can be kept in an airtight container in the fridge for up to 3 days. The flavors actually get even better after a day as all those herbs and spices have time to mingle together. Just make sure to let it cool completely before storing.

Freeze: If you want to save some for later, you can freeze this bisque for up to 2 months. Pour it into freezer-safe containers, leaving a bit of space at the top since liquids expand when frozen. Just keep in mind that cream-based soups might separate a bit when thawed, but don’t worry – this is totally normal!

Reheat: When you’re ready to enjoy your bisque again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, you can use the microwave – just heat in 30-second intervals, stirring between each one. If it seems a bit thick after reheating, thin it out with a splash of cream or broth until it reaches your preferred consistency.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 80-90 g
• Fat: 220-250 g
• Carbohydrates: 50-60 g

Ingredients

• 8 tablespoons butter, separated
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup tomato concentrate
• 4 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried savory
• 1 teaspoon dried tarragon
• 1 cup cream sherry
• 3/4 lb langostino lobster tails, cooked, peeled, and thawed
• 2 cups heavy cream
• 4 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Grated parmesan cheese

Step 1: Sauté the Vegetables

In a large pot over medium heat, melt 4 tablespoons of butter.

Add 1 cup of diced yellow onion, ½ cup of diced celery, and ½ cup of diced carrots to the pot.

Sauté the vegetables for 8-10 minutes or until they become soft and tender.

Once done, remove half of the sautéed vegetables from the pot and set them aside for later use.

Step 2: Build Flavor with Tomato Paste and Stock

With the remaining vegetables in the pot, add ¼ cup of tomato paste and roast it for 1 minute, stirring frequently to prevent sticking.

Following this, pour in 4 cups of chicken stock and add ½ teaspoon of garlic powder, ½ teaspoon of dried savory, 1 teaspoon of dried tarragon, and 1 cup of cream sherry.

Stir well and bring the mixture to a boil to meld the flavors together.

Step 3: Blend the Soup

Add ¼ pound of cooked and peeled Langostino lobster tails to the pot.

Using an immersion blender, blend the soup until it becomes smooth.

This step will incorporate the lobster tails fully into the base of the soup, creating a rich and creamy texture.

Step 4: Heat with Cream and Create a Roux

Stir in 2 cups of heavy whipping cream and return the soup to a gentle boil.

In a separate nonstick pan, melt the remaining 4 tablespoons of butter over medium heat to begin creating a roux.

This will help thicken the soup and add additional depth.

Step 5: Complete the Roux and Incorporate

Add 4 tablespoons of flour to the melted butter in the nonstick pan.

Stir the mixture continuously until it is well incorporated and the flour begins to brown slightly.

This will ensure the roux is cooked through and full of flavor, which will be added to the soup for thickness and richness in the next steps you proceed with.