Langostino Bisque

Langostino Bisque

This is a fun recipe that uses langostino tails to make a tasty bisque. I use Aleppo pepper in this which is about half a hot as crushed red pepper. It adds a bit of warmth and enhances the flavors. Serve with croutons or your favorite crackers.
  • Preparation:
  • Cooking:
  • Total:



  1. Step 1

    Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
  2. Step 2

    Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
  3. Step 3

    Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
  4. Step 4

    Taste and season as needed with salt and Aleppo pepper.
  5. Step 5

    Ladle into bowls and garnish with croutons.