Langoustine Bisque

Name: Langoustine Bisque
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: from 1 kg langoustines Langoustine shells and heads; 400 g Langoustine meat; 1 Onion; 1 Carrot; 1 Celery stalk; 2 tbsp Tomato paste; 50 ml Brandy; 120 ml Dry white wine; 1 l Fish stock; 120 ml Heavy cream; 30 g Butter; 2 tbsp Olive oil; 1 tsp Tarragon; to taste Salt; to taste White pepper

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A silky shellfish soup with deep roasted flavour and a refined splash of cream: exactly the sort of starter that makes a dinner party feel serious.

Serves: 4 people

Preparation time: 35 min

Ingredients

Langoustine shells and heads – from 1 kg langoustines
Langoustine meat – 400 g
Onion – 1
Carrot – 1
Celery stalk – 1
Tomato paste – 2 tbsp
Brandy – 50 ml
Dry white wine – 120 ml
Fish stock – 1 l
Heavy cream – 120 ml
Butter – 30 g
Olive oil – 2 tbsp
Tarragon – 1 tsp
Salt – to taste
White pepper – to taste

Method

Roast the shells with the vegetables, then stir in tomato paste. Deglaze with brandy and wine, add stock and simmer for a powerful shellfish base. Blend or press for maximum flavour, strain, then finish with cream, butter and the langoustine meat just before serving.