Langostino Bisque

Jo Zimny


Got this from the back of the Langosino package. This is a very mild and rich bisque. It goes well with crusty bread!


★★★★★ 1 vote

20 Min
10 Min


  • 1 1/2 lb
    langostino meat
  • 1/3 c
    dry sherry
  • 1/4 c
  • 3 Tbsp
    flour (for thickening)
  • 3 c
  • ·
    fresh ground pepper (to taste)
  • ·
    season salt (to taste)
  • 2 c
    fresh thyme, chopped

How to Make Langostino Bisque


  1. In a small bowl combine the langostino meat and sherry. I thawed my meat out before I did this step by running cold water over the langostino for 4-5 minutes. Set aside.
  2. In a medium saucepan melt your butter over low heat.
  3. Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
  4. Stir the mixture until thickened.
  5. Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
  6. Add the Langostino/Sherry Mixture to the milk mixture and simmer for 5-10 minutes.
    Remove from heat and blend. I used my stick blender to do this and it worked great. Don't over process, leave some lumps in there.
  7. Serve either warm or at room temperature.
  8. Enjoy!

Printable Recipe Card

About Langostino Bisque

Course/Dish: Other Soups
Other Tags: Quick & Easy, Healthy
Hashtags: #Bisque, #Langostino

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