Could it be possible? A version of Lobster Bisque that is insanely delicious without tomatoes or lobster? Indeed! We have made magic happen with Langostino Bisque, enjoy ♥
This month (during my “souping” challenge!) I challenged Matt to get creative with broth. Lobster Bisque had always been my favorite soup, but I haven’t had it in years because of the traditional tomato base. I knew I wanted to recreate it, but wasn’t inspired to figure it out until I saw frozen langostino. Traditional Lobster Bisque recipes would tell you to put live lobsters in a pot and go from there. So not only does this recipe provide an option without nightshades, it’s also infinitely easier, and it’s also MUCH more affordable! And, it’s INCREDIBLE. And whether you make yours with tomato or our fauxmato sauce, we know you’ll love it!
Langostinos are a kind of crab called a squat lobster. When sold in the US, they’re meat looks like little pieces of lobster tail meat and taste similar as well. We find them in the frozen section at Wegmans and Trader Joe’s. They come already cooked, peeled, and ready to add to whatever we’re cooking! So easy, and nutrient-dense. You may have also seen us use them in our Seafood Egg Casserole.
Squat lobsters taste similar to true lobsters that many restaurants have sold them as lobsters, which would be kind of like selling mussels as scallops. But the advantage is, of course, that langostino is much cheaper than lobster and if you buy the pre-prepared frozen ones much easier to cook with! Also, the tiny tails pack a big protein punch; just a 4 oz serving has 21 grams of protein. Plus, they’re a good source of calcium and iron, not to mention heart-healthy omega 3 fatty acids seafood delivers.
For AIP, use cauliflower instead of rice and coconut milk instead of cream (or leave both out entirely)
- 1.5 lbs langostino lobster tails, chopped, divided
- 2 tablespoons avocado oil or olive oil
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1/2 C unflavored fauxmato sauce or plain tomato sauce
- 1 cup red wine
- 3 cups fish stock or chicken stock
- ½ cup long-grain white rice or cauliflower rice
- 3/4 cup heavy cream
- Heat oil over medium heat until shimmering. Add vegetables and sweat until onions are translucent. Add 1/2 pound of tails and fauxmato sauce and cook for another 3 minutes. Add wine and bring to a boil.
- Reduce heat to low, add herbs in a sachet and stock, and cover. Cook for one hour.
- Strain and press out the broth, taking care to squeeze out all liquid. Return the broth to pot and simmer over medium heat (discard the used tails and veggies). Add rice and cook for thirty minutes until rice is very soft.
- Transfer to a blender and puree until smooth. Return to the pot. Add cream and remaining tails and heat over medium heat until heated through. Serve.
If you want a rich seafood broth, stop the recipe after you strain the broth. It will be delicious all on its own! In fact, when Matt was making the recipe I intruded at this point, ate the boiled langostino’s and sipped the broth insisting there’s no point in even bothering to make the rest of the recipe because it was so delicious!