#Langoustine Bisque

Langoustine bisque & sauce recipe! 🦞 The heads and claws from 12 langoustines 1 carrot 0.5 leek 3 celery sticks 1 onion 300 grams of tomatoes 1 gram of coriander seeds 2 grams of black pepper 4 cloves of garlic 2 bay leaves 300 grams of white wine 1 liter of water Place the heads and claws from the langoustines in a mixing bowl and beat it with a flat beater till it’s a thick paste. We do this so you can pan fry a larger surface and create more flavor. After that pan fry the langoustine paste on a medium high heat till a nice golden brown color has formed. I do this in my @olavsonofficial pans. The copper core creates a super nice even heat and that will result in a beautiful color. 🔥 This is going to take some time, so be patient! Meanwhile we can cut the vegetables. First cut a carrot in four and cut those pieces in thin slices. Now half a leek in thin slices as well. Also do this with 3 celery sticks and 1 onion. Then open a can of 300 grams of tomatoes and blend it till smooth. Now there’s a nice fond on the bottom of the pan. So now add your cut vegetables and pan fry it for another couple of minutes. Once the vegetables have a good color as well add the blended canned tomatoes and also add 1 gram of coriander seeds, 2 grams of black pepper, 4 cloves of garlic that’s cut in half and 2 bay leaves. And then again, continue panfrying till a nice fond has formed. When making bisque it’s all about creating layers of flavor, this takes time. After that deglaze the pan with 300 grams of white wine and let it reduce until almost everything has evaporated. Then add a liter of water and let it simmer on a medium low heat for 45 minutes. Once that’s done pass the bisque through a sieve and let it drip for at least 30 minutes. After that bring the bisque to a simmer once more and use a ladle to remove any oil or protein that floats on top. 🙌🏼 300 grams of langoustine bisque 150 grams of cream Salt Lime juice Now that the bisque is ready measure 300 grams into a saucepan and add 150 grams of cream. Reduce this for about 25%. Then season it with salt and a squeeze of lime juice. Give it a final taste for seasoning and it’s ready to be served!

langoustine bisque🥣🦞🦞 #bisque#langoustinetails #langoustine #soupseason #souptok #soup #langoustinebisque#soupe#sopa #recipesoftiktok👩🏼‍🍳

Langoustine Bisque: The ultimate recipe idea for a romantic dinner date ❤️. Although I use a very similar approach when cooking lobster bisque, as per the dogma instilled by the one and only @claudi_elli3627 , this time I followed a few suggestions from @julescooking and uber-chef @joergwissmann . What do you think? 🦞 Shellfish provided by @rex.goldsmith • • • 1. 600gr of ultra fresh langoustines, aka Norway Lobsters, Scampi or Dublin Bay Prawns (for 2 people) • 2. Steam langoustines for 30 seconds and chill in an ice slurry. • 3. De-shell and clean as shown in the reel. • 4. Colour the shells / carcasses over high heat until golden and reserve. • 5. Prepare a mirepoix consisting of a carrot, celeriac, stem celery, an onion and garlic. Sweat the vegetables in the same pot as the shells. • 6. Return the shells to the pot with the vegetables, add some chopped leek and tomato concentrate. Deglaze with 150ml of white wine and 50ml of cognac or brandy. Flambé And cover with water. Add some peppercorns, coriander seeds and thyme. Bring to a boil and simmer gently for 2 hours. • 7. Strain the liquid and return to the stove, reduce by almost half, strain again through a fine mesh sieve and add 100ml of single cream. • 8. Sear the langoustine tails for a couple of minutes on one side only and finish cooking by basting them with some butter. Cut into slices and arrange in your soup bowl. • 9. Add a little lime juice (or lemon juice) to your bisque and some butter. Whisk until foamy, pour and serve. • 10. Enjoy, like and comment 🙏🐟 . . . #langoustine #lobster #bisque #romanticdinner #recipe #plating #londonfood #londonfoodie #eaterlondon #fishrecipes

Risotto de Langoustine 👉 -Pour la bisque : faire colorer les carcasses, flamber au rhum, ajouter une garniture aromatique (carotte, oignon, tomate, fenouil, mouillé à hauteur, laisser cuire 1h30. Mixé, et filtrer. -Pour le risotto : faire sué un oignon blanc ciseler, ajouter le riz à risotto, verser du vin blanc, ajouter la bisque (environ 3 fois la quantité de riz), râpée du parmesan en fin de cuisson. -Pour les langoustines : cuisson rapide 2 min environ, à déguster nacré à l’intérieur. @chez.catherine.et.alex #risotto #rice #langoustine #crustacé #foodhacks #bisque #food #recette #relaxing

This is how we make lobster bisque at ⭐️⭐️ Michelin-starred restaurant Kong Hans Kælder in Copenhagen. We use up all parts of the lobster (see previous post), and the heads are used to make either lobster stock or lobster bisque. This is Mark Lundgaard of Kong Hans Kælder making the latter. You can apply the same method to crab and langoustine shells. #lobster #shellfish #seafood #bisque #lobsterbisquesoup #hummer #soup #delicious #konghans #konghanskælder #konghanskaelder #copenhagen #michelin #michelinrestaurant #guidemichelin #delicious #deliciousjourney #frenchfood #food #foodie #soup #foodstagram #gourmet #instafood #dinner #lunch #recipe #finedining #dinnerideas

Langoustine Bisque Making a bisque is a long process, creating layers of flavour for an intense, rich sauce. It’s served with langoustine tail, claw emulsion, pickled shallot and crispy nori. #homecooking #langoustine #sauce #instafood #foodplating

This one is an absolute stunner! 🦞 Linguine with lobster and langoustine bisque. . . . #londoneats #notto #nottolondon #londonrestaurants #foodielondon #toplondonrestaurants #london #pastalover #pastalover #piccadilly #pasta #lobster #lobsterbisque

Easy way to peel a langoustine ✨ Here is our go-to method for peeling langoustine before cooking. Start by giving them a quick dip in boiling hot water, then plunge them into an ice bath to halt the cooking process. This technique makes it a breeze to crack open the shells and squeeze out the delicious langoustine tail. #mielckehurtigkarl #frederiksberg #frederiksberghave #copenhagen #chefmode #foodie #restaurant #langoustine #lobster #peeling #deshell #shelling #shellfish #seafood #cookingtips #chef #chefmode #culinary #gastronomi #finedining

Langoustine sabayon. . . . . . #seafood #recipe #food #marseille #chefsofinstagram

Scallops and roe bisque. This silky smooth bisque is also so delicious on its own with crusty bread. Ingredients: 5 scallops with roe 1 large carrots 1 stick celery 1 onion 5 garlic cloves 3 sticks lemongrass 1 tbsp tomato puree 1 tsp flour 1 cup white wine 1 cup fish stock (or chicken stock) Double cream 1 knob butter 1 lemon Fresh chives Method: * Remove the roe from the scallops and clean by running under cold water and patting dry. * Fine dice the carrot, celery and onion and slice the garlic. * Add all the veg to a medium high pan with olive oil. Sweat for around 5 minutes. * Add the lemon grass, tomato purée and flour. Cook for at least 5 more minutes to cook out the flour. * Add the white wine and deglaze. Allow the alcohol to cook off. * Add the stock and simmer until the veg is tender. * Add 3 of of the roe to the pan. Simmer for a few minutes then add the cream, stir, remove the lemon grass. * Season to taste. Blitz until very smooth. Pass through a fine sieve. * To cook the scallops, season with salt and fry on a high heat for a few minutes until the tops are browned. Flip and turn the heat down. Add a knob of butter and baste for a minute until cooked through. * Serve the scallops with a squeeze of lemon on the bisque with freshly cut chives and good quality olive oil. Tuck in! #scallops #scallopsrecipe #foodporn #foodphotography #foodstagram #foodblogger #foodie #foodlover #foodbeast #instafood #tastyfood #tastyrecipes #cheflife #chefstable #cookingtime #cookingathome #cookingclass #cookingvideo #homecooking #recipeshare #recipeoftheday #recipeideas #recipevideo

Shrimp Bisque for my “Just A Plate” series ep.2! This is one of my favorite recipes, it is SO flavorful and worth the effort. Perfect for the holidays because you can make it ahead, and it will only get better. Ingredients: * 1.5 lb shrimp (save shells for stock) * 2 tsp smoked paprika. * 1 tsp chipotle. * 1 tsp white pepper. * 1.5 tsp old bay. * 4 garlic cloves. * 1 fresno pepper. * 1 yellow onion. * 1 small fennel bulb (save tops for stock) * 1 onion. * 1 celery rib (chopped) * 1 carrot (chopped) * 2 leeks, just the white part (1 sliced and the other cut into matchsticks). * 7 cups seafood stock. * 2 oz cognac. * 3 tbsp tomato paste. * 3 tbsp butter. * 3 tbsp flour. * 6 leaves tarragon. * 1 1/4 cups heavy cream. * Mascarpone. * Chives. Stock: * Shrimp shells. * 1 garlic head. * 2 celery ribs. * Fennel tops of 1 bulb. * 2 carrots. * 1/2 bunch of parsley. * 1 onion. * Green part of 2 leeks. * 1 cup white wine. * 8-10 cups water. * 1 tbsp black peppercorns. * Salt and pepper to taste. Directions: 1. Preheat a large stock por 3 min on medium. Add a bit of oil and add in the veggies for the stock. Brown them for 6-7 min. Add in the shells. Sautee for 6-7 min. 2. Deglaze with wine, add in the water, peppercorns and a pinch of salt. 3. Simmer for at least 30 min. I do 60 min. Little tip, blend the shells and strain them into the broth. Strain. 4. Season the shrimp with the old bay, paprika, white pepper, salt and chipotle powder. 5. Preheat the same stock pot on medium high. Sear your shrimp with a bit of oil until golden on both sides. Set aside and give them a rough chop. 6. Add in garlic, onion, Fresno, the sliced leek, carrot, fennel and celery. Sprinkle some salt. Sautee until golden, about 10-15 min. Deglaze with cognac. Add in butter, tarragon leaves, tomato paste and flour. Cook together 3 min. 7. Add in seafood stock. Bring to a simmer. 8. Blend the soup with 1/3 of the shrimp. Return to the pot with with the cream. Bring to a simmer. Adjust for salt. Add in remaining shrimp. 9. Add the leeks to a cold pan with some olive oil Fry until lightly golden. 10. Top with mascarpone, fried leeks, chives & garlic bread. #shrimp #bisque #soupseason #thanksgiving

Fried langoustine on brioche with red bell pepper sauce and foamy langoustine bisque by our head chef @mikeroox #fried #langoustine #brioche #redbellpepper #sauce #foam #bisque #bread #grilled