Recipe: Langoustine bisque
Langoustines. Langoustine bisque recipe, I used frozen langoustines for this recipe, no way to find fresh ones. I did not find any discomfort with the frozen langoustines, they left a flavor worthy of fresh langoustines. Much simpler than a fish soup with a taste so much more wonderful this langoustine bisque will go very well to start a big meal. Lobster bisque for holiday meals, here is my appetizer.
- Lobster bisque recipe for 4 people:
- 300 g of langoustines
- 200 g of prawns
- 1 bottle of Puligny-Montrachet
- 3 carrots
- 2 onions
- 2 cloves garlic
- 2 doses of saffron
- 80 g butter
- 1 egg yolk
- 20 cl of liquid cream
- Espelette pepper
- Peel the carrots and onions.
- Cut them into small cubes.
- Remove the carcasses from the langoustines and set aside.
- Melt 40 g of butter in a Dutch oven.
- Brown the vegetables cut into cubes.
- Add the scampi heads, thyme and bay leaf.
- Pour in the white, as soon as the langoustine heads have taken on color.
- Add the doses of saffron, bring to the boil.
- Simmer for 30 minutes, then turn off the heat.
- Crush the langoustine heads with a rolling pin like a mortar.
- Filter with a Chinese.
- Mix the filtered preparation.
- Raise the temperature slowly.
- Add the cream to your liking.
- Pour in the egg yolks as soon as the soup begins to simmer.
- Salt and pepper.
- Sprinkle with Espelette pepper before serving.
Preparation time: 20 minutes
Cooking time: 30 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Langoustine bisque
My favorite wine for this recipe: Puligny-Montrachet blanc Cépage Chardonnay
Temperature between 12 ° and 14 °
Langoustines Shrimp Sweat Cook the heads Wet with wine To crush