Langoustine Soup Recipes

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.

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.

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.