Langoustine Soup Food

LANGOUSTINE SOUP

Langoustine Soup image

Make and share this Langoustine Soup recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
2 tablespoons oil
1/2 onion, chopped
2 teaspoons curry powder
4 1/3 cups water
1 salmon head (or fish pieces to make fish stock)
salt
pepper
2 carrots, cut into thin strips
4 tomatoes, seeded and chopped
1 bell pepper, seeded and cut into strips
9 ounces cream
1 dash Tabasco sauce

Steps:

Shell the langoustines and put the meat aside.
Crack shells.
In a large pot heat the oil and fry the shells over high heat for a few minutes.
Stir in onion and curry powder and cook for a few more minutes.
Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
Stir in vegetables and simmer for 10-15 minutes.
Stir in cream and bring to a boil. Remove from heat.
Stir in langoustine meat and let stand for a few minutes.
Season to taste with salt, pepper and Tabasco.

Nutrition Facts : Calories 432, Fat 29.1, SaturatedFat 13.6, Cholesterol 310.3, Sodium 1131.8, Carbohydrate 14.6, Fiber 3.4, Sugar 6.1, Protein 29.1

SPICY LANGOUSTINE BROTH (BOUILLON DE LANGOUSTINE EPICE)

Spicy Langoustine Broth (Bouillon de Langoustine Epice) image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells)
2 oranges, preferably organic, rinsed and quartered
1 tablespoon fennel seeds
2 whole pieces star anise
One 28-ounce can Italian plum tomatoes in their juice (do not drain)
Several fresh or dried bay leaves
1 plump, moist head garlic, halved crosswise but not peeled
1/4 teaspoon ground chile pepper, or piment d'Espelette
1 teaspoon fine sea salt
1 tablespoon tomato paste

Steps:

In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.

LANGOUSTINE BISQUE

Langoustine Bisque image

This soup was made and served at my grocery store to promote Langoustine (a small lobster like creature). It was delicious, but I haven't made it myself yet. Good luck.

Provided by Kendra PeloJoaquin

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs langoustine, cooked (or substitute prawns or lobster tail)
1/2 cup minced shallot
4 tablespoons butter
1/4 cup flour
1/2 cup dry sherry
4 cups milk
1/4 fresh parsley, minced
1 1/2 teaspoons paprika
1/4 teaspoon nutmeg
2 tablespoons tomato paste
1/2 teaspoon hot sauce
2 teaspoons salt
white pepper

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.

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