LANGOSTINO BISQUE
Got this from the back of the Langosino package. This is a very mild and rich bisque. It goes well with crusty bread!
Provided by Jo Zimny
Categories Other Soups
Time 30m
Number Of Ingredients 8
Steps:
- 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!
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