Swedish Langostino Bisque

My recipes are grain free, refined sugar free, and many are dairy free. I and many others are healthier when we don’t eat any grains or refined sugar.

I had a hankering for some lobster bisque. Have you seen the price of lobster lately? It is outrageous. I saw some Langostino meat at Costco and thought it would be the perfect substitute. Some people think that Langostino is a form of lobster. It is not. Some think it is a prawn again they would be mistaken. Langostino is a Spanish name for a squat lobster. Don’t ask me why they call it a squat lobster when they are not even related to the lobster. They are related to crustaceans. The meat is a flavor in between a lobster and a prawn. Langostino meat is way cheaper than lobster.

I guess I could have called this a poor man’s lobster bisque as well. But I wanted to also show some appreciation for the Swedish culture. So I gave the bisque a more Swedish flare. Swedish have a lot of dill in their recipes so of course, I would want to use dill. Seafood and dill is always a great combination. Tarragon is used a more commonly used in European foods than in American cuisine. Most Swedish dishes I can remember have cream in them. Therefore cream was a must. I began to feel like an artist painting a renaissance painting. Dipping my brush into various colors but instead of colors add this spice and that. Adding nice chunks of vegetables and creating not on a canvas but instead in a pot on the stove and allowing heat to mix and meld my flavors.

This soup is slightly thick like a clam chowder but with only a few chunks of Langostino meat floating in it. Once the mirepoix is cooked I then add cold cream and room temperature water to my blender than I add my soup from the stove and blend until smooth. This gives the soup its bisque texture.  I hope you enjoy my masterpiece.

2 teaspoons avocado oil

1 cup chopped onions

2 minced garlic cloves

1/2 cup roughly chopped carrots

1/2 cup roughly chopped celery

3/4 teaspoon salt

1/4 teaspoon white pepper

1/4 cup fresh parsley

3 sprigs fresh dill

7 oz. Langostino meat

1 teaspoon tarragon

1/2 teaspoon thyme

1/8 teaspoon turmeric

1/2 teaspoon chervil

1 bay leaf

1/4 teaspoon dill weed or 2 teaspoons chopped fresh dill

1 pinch cayenne

2 cups chicken broth

2 tablespoon tomato paste

1 tablespoon sun-dried paste

1/2 cup Moscato wine

* 1 tablespoon marsala (optional)

4 cups water

1 1/2 cup heavy cream

3 tablespoons tapioca flour

3 tablespoons water

 

*Please note that I am not a wine drinker. I suggest using a wine you prefer and drink. I used Tomato Paste and Sun-Dried Tomato Paste from a tube in this recipe. They are both found in your grocery store near the canned tomato paste and sauces.

Reserve 1 1/2 ounces Langostino meat and place the reserve in the refrigerator. Heat up the avocado oil. Once the oil is hot add the onions, garlic, carrots, and celery. Add the salt, white pepper, fresh parsley, and fresh dill. Cook until vegetables are tender. Add 2 cups Langostino meat, chicken broth, and two cups water. Add the remaining spices tarragon, thyme, turmeric, chervil, bay leaf, dill weed or fresh dill, tomato paste, sun-dried tomato paste, and wine allow to simmer for 30 minutes to an hour. Remove from heat and allow it to cool slightly. Add 1 1/2 cup cream and 2 cups water to a blender. Pour soup on top of the heavy cream and water. Place lid on and process until smooth. Pour the soup into the soup pot and add the remaining Langostino meat from the fridge. Add Marsala wine to the soup and bring to a simmer. Combine the tapioca flour and the water to make a slurry. Make sure all the flour has been incorporated into the water. Pour the slurry into the soup and stir until nice a thick. Serve

Can be served with sour cream, fresh dill sprig or fresh parsley sprig, and/or a slice of lemon.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 359
% Daily Value *
Total Fat 22 g 33 %
Saturated Fat 12 g 62 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 160 mg 53 %
Sodium 291 mg 12 %
Potassium 255 mg 7 %
Total Carbohydrate 10 g 6 %
Dietary Fiber 4 g 16 %
Sugars 6 g
Protein 18 g 36 %
Vitamin A 69 %
Vitamin C 12 %
Calcium 6 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

7 Comments Add yours

  1. YUM, love langoustines!! This bisque looks so wonderful and warming for fall .

    Liked by 1 person

    1. Thank you so much for the kind words. You are always so very sweet. Thanks so much for dropping by. Have a marvelous day!

      Like

  2. I need to try making it!

    Like

    1. It’s easy and tasty. Thanks for the kind words. Let me know if you make it. Have a fabulous day/night!

      Like

  3. Xander says:

    You just solved my “what’s for dinner” problem! Perfect for autumn! Can’t wait to get my chef on! And thanks for making it easy to follow too – your description in the beginning…the only word is: salivating.

    #getmybisqueon

    Like

    1. Thank you so much for the kind words. Please let me know what you think of it. Have an awesome day/night!

      Like

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