Creamy Langostiono Bisque Food

CREAMY LANGOSTIONO BISQUE

Steps:

• First, reserve 1 1/2 ounces of Langostino meat and place the reserve in the refrigerator.
• Second, heat up the avocado oil.
• Once the oil is hot add the onions, garlic, carrots, and celery.
• Next, add the salt, white pepper, fresh parsley, and fresh dill.
• Cook until vegetables are tender.
• Add Langostino meat, chicken broth, and two cups of water.
• Add the remaining spices tarragon, thyme, dill weed or fresh dill, tomato paste, sun-dried tomato paste, and wine allow to simmer for 30 minutes to an hour.
• Remove from heat and allow it to cool slightly.
• Add 1 1/2 cup cream and 2 cups water to a blender.
• Pour soup on top of the heavy cream and water.
• Finally, place a lid on and process until smooth.
• Pour the soup into the soup pot and add the remaining Langostino meat from the fridge.
• Add Marsala wine to the soup and bring to a simmer.
• Combine the tapioca flour and the water to make a slurry.
• Make sure all the flour has been incorporated into the water.
• Lastly, pour the slurry into the soup and stir until nice a thick.
• Serve

LANGOSTINO BISQUE RECIPE

Steps:

• 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.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

LANGOSTINO BISQUE

Steps:

• Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
• Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
• Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
• Taste and season as needed with salt and Aleppo pepper.
• Ladle into bowls and garnish with croutons.

LANGOSTINO BISQUE

Steps:

• Begin by defrosting your langostino tails (if frozen) in a bowl of cold water. Replaces 1-2 times until they are fully defrosted and then pat them dry fully with paper towels. If using raw tails, also pat them dry.
• In a pan, add 2 tbsp. of butter to medium heat and add 2 cloves of minced garlic to the pan. Toss in the raw or cooked langostino tails. If cooked, only coat and season in the butter mixture for about 1-2 minutes max. If raw, cook until opaque (about 4-5 minutes).
• Remove from the heat and transfer to a bowl and set it aside.
• In a large pot, add your olive oil and heat it to medium high heat.
• Add in your mirepoix (carrots, celery, and onion). Cook about 4-5 minutes then add your remaining minced garlic and sauté another 30-60 sec.
• Season with the salt, pepper, red pepper flakes, tarragon, and chives. Cook 30 sec.
• Mix in your tomato paste and then add in the flour so everything is fully coated. The mixture will be pretty thick.
• Pour in the white wine and stir the veggies into the liquid. Allow the wine to come to a simmer. Then add your stock.
• Bring the mixture back to a simmer and let it reduce down for about 10 minutes.
• Remove the pot from the heat and using an immersion blend, fully blend the veggies into the stock. You can use a standard blender but you have to cautious when blending hot liquids so they do not pressurize and burn you.
• Once the stock is fully pureed, test taste and adjust seasonings as needed. Then add in your heavy cream and taste test again.
• You can leave the bisque off the heat and add the langostinos into the pot and stir until it's fully combined.
• Serve with crusty bread and top with fresh chives if desired.

LANGOUSTINE BISQUE

Steps:

• Chop up 1 c of Langoustine.
• Reserve the rest Melt butter in soup pot.
• Saute the minced shallots for a few minutes.
• Add the chopped Langoustine.
• Stir in the flour until smooth.
• Cook for a minute stirring constantly.
• Lower heat to simmer.
• Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
• Heat the soup on medium low, but do NOT bring to a boil.
• Add the rest of the ingredients.
• Stir in the langoustine and cook until heated through.

PERFECT LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.