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


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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


  • 1In 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.
  • 2In a medium saucepan melt your butter over low heat.
  • 3Blend in the flour and cook stirring constantly until smooth and bubbly. Gradually add in the milk.
  • 4Stir the mixture until thickened.
  • 5Season with the pepper and seasoning salt. I used adobo season but you can use whatever you like with seafood.
  • 6Add 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.
  • 7Serve either warm or at room temperature.
  • 8Enjoy!

Printable Recipe Card

About Langostino Bisque

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

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