Langoustine Bisque – Recipe

This tasty dish is an Icelandic staple. They use their locally caught langoustines and make a hearty bisque out of the shells. Rich, hearty and fresh from the sea this bisque is quite the treat.  It is a lot less complicated than it sounds and is a great way to use up shells for stock. I made my bisque using a mix of lobsters langoustines and whole jumbo shrimp. You can use any of the three you like.  Langoustines are really boney and I think that using the lobster meat makes the dish a whole meal.


  • 2 lbs of Lobster or whole shrimp or Langoustines
  • 2 quarts of water
  • 1 onion
  • 2 ribs of celery
  • 1 carrot
  • 2 cloves garlic
  • 1/4 cup flour
  • 6 cup seafood stock – Recipe here
  • 1 cup of heavy cream
  • Cognac – 1 shot
  • salt and pepper
  • bay leaf
  • green onion – finely minced ona bias
  • Parsley- finely minced




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Seperate the heads and tails of the shrimp and lobster.

In a large pot saute the shells in the oil for a few minutes until red and add the veggies.

Cook until the veggies are softened and begin to stick.

Add the garlic and dry spices, stirring constantly.

Add the flour and stir into the veggies.

Add cognac or sherry if using and deglaze the pan stirring constantly to loosen the bottom of the pan.

Add the tomato sauce or paste.

Add 2 cups of the stock

Remove the Shells from the pot.

Take a 1/3 cup of steamed rice and put into a blender.

Scoop out most of the celery carrot and onion into the blender.

Pour some of the mix into the blender and carefully pulse a few times or as finely as you like. its your preference and easy to change it up each time you make a bisque.

*Be very careful as the hot contents expand with the movement and could try to explode your blender creating a mess.

*General rule of thumb is only to fill the blender half way. I usually do about 3 batches of the veggies to be safe and save on potential cleaning!

Pour the bisque back into the pot and add the raw shellfish meat into the pot. I add 2 langoustines and sometimes a dozen whole shrimp if you want to make a meal of the dish.

Add the cream and stir to a simmer

Taste the bisque and season with salt to taste

Mix the green onion and the parsley together, season with pepper and salt and garnish the bisque as you see fit with the mixture.

Serve with a scoop of the steamed rice and a whole Langoustine or shrimp for presentation.



2 Comments Add yours

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