Langoustine Bisque
Langoustine Bisque
Langoustine Bisque with Fennel & Cognac
A rich, velvety bisque that transforms 🦐 langoustine shells into a refined dish, layered with depth from seared shells, caramelised aromatics, and flambéed cognac. Finished with a touch of cream, lime juice, and seared langoustine tails, this bisque is balanced, luxurious, and perfect for special occasions.
Watch my video to follow along step-by-step.
Langoustine Bisque
Ingredients:
For the Bisque Base:
🦐 Langoustine heads & shells from 12 langoustines
2 tbsp 🫒 olive oil (30ml)
1 small fennel bulb, coarsely chopped
1 🥕 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 large leek (white and pale green parts, sliced)
1 small 🧅 red onion, coarsely chopped
1 🧄 garlic clove, crushed
1 tbsp tomato paste (15g)
1 ripe 🍅 Rosa tomato, pulped
1/2 tsp 🌶️ pimentón de la Vera (smoked paprika, 2g)
1 bay leaf
Pinch of dried thyme (1/4 tsp)
1/2 cup dry white wine (120ml)
1/4 cup 🥃 cognac (60ml) (flambéed)
1L mild 🐟 fish stock
To Finish:
1/4 cup 🥛 heavy cream (60ml)
🧂 Salt & freshly ground black pepper, to taste
A squeeze of 🍈 fresh lime juice
9 🦐 langoustine tails (3 per serving), lightly seared
Chopped 🌿 parsley or fennel fronds, for garnish
Instructions:
1. Sear Langoustine Shells for Maximum Depth
Heat olive oil over medium-high heat in a large stockpot.
Add langoustine heads & shells and sauté until deeply golden-red, about 8–10 minutes, stirring frequently to develop a rich fond.
2. Add Aromatics and Develop the Base
Push the shells to the side of the pot and add fennel, carrot, celery, leek, and red onion.
Sauté for 5–7 minutes until softened and lightly caramelized.
Stir in garlic, pimentón de la Vera, and pulped Rosa tomato, cooking for 1–2 minutes until fragrant.
Add tomato paste and cook for another minute, stirring well.
3. Flambé Cognac & Deglaze with White Wine
Pour in cognac and flambé by carefully tilting the pan or using a long lighter. Allow flames to subside naturally.
Once the alcohol burns off, deglaze the pot with white wine, scraping up the browned bits from the bottom.
Reduce wine by half (about 3–5 minutes on medium heat) to concentrate the flavors.
4. Crush the Shells & Add Stock + Herbs
Use a wooden spoon, potato masher, or pestle to crush the shells in the pot.
Pour in fish stock.
Add bay leaf and thyme.
Bring to a gentle simmer and cook for 45 minutes, skimming any impurities as needed.
5. Strain for a Velvety Texture
Remove large shell pieces with a slotted spoon.
Pass the bisque through a fine-mesh sieve.
For an ultra-smooth texture, strain a second time through a chinois or a sieve lined with cheesecloth, pressing to extract every bit of flavor.
6. Finish with Cream & Lime Juice
Return the strained bisque to a clean pot and gently reheat.
Stir in heavy cream and a squeeze of lime juice for balance.
Adjust seasoning with salt & black pepper.
7. Sear Langoustine Tails & Serve
Heat a small amount of olive oil in a pan over medium-high heat.
Lightly sear the langoustine tails for about 30 seconds per side, just until opaque and tender.
Ladle the bisque into warm bowls.
Place 3 seared langoustine tails in each bowl.
Garnish with chopped parsley or fennel fronds.
Chef's Notes & Substitutions
No fennel? Substitute with leek or celeriac.
Want extra richness? Stir in a knob of cold butter before serving.
Prefer a spicier bisque? Add a pinch of cayenne pepper.
No cognac? Use brandy or add a splash of dry sherry instead.
Wine Pairing Suggestion 🍷 (Imagine white!)
This elegant langoustine bisque pairs beautifully with a crisp, mineral-driven white wine that complements the sweetness of the langoustine and the gentle smokiness of the pimentón. Look for wines with bright acidity and subtle saline notes to lift the richness of the bisque.
Top recommendations:
Albariño (Spain)
Vermentino (Italy or Southern France)
Picpoul de Pinet (France)
Chablis (France)
For a festive touch, a dry sparkling wine like Brut Nature Cava or Crémant also pairs beautifully. 🥂
Why This Works
Searing the shells first enhances the bisque's depth without requiring oven roasting.
Sautéing aromatics after shells deepens the natural sweetness and builds a layered flavor base.
Flambéing cognac creates a richer, more complex broth.
Crushing the shells before adding stock makes straining easier and maximizes flavor extraction.
Double sieving ensures a velvety texture, removing all fine shell fragments.
Pimentón de la Vera adds smoky warmth, balancing the sweetness of fennel and langoustine.
Lime juice brightens the bisque while reducing food waste from the salad recipe.
Seared langoustine tails add a delicate yet luxurious finish that enhances presentation and texture.
