A rich, velvety Icelandic langoustine bisque made with fresh Icelandic lobster tails, cream, and a hint of sherry. Iceland's most celebrated seafood soup.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Garnishes: chives, langoustine tail, cream drizzle
Accompaniments: crusty bread
Instructions
-
1
Sauté onion, carrots, celery, and garlic in butter for 5 minutes until softened.
-
2
Add tomato paste and cook 2 minutes, stirring constantly.
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3
Deglaze with sherry and cook until nearly evaporated.
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4
Add fish stock and bring to a simmer. Cook for 15 minutes.
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5
Add half the langoustine tails and simmer 5 minutes. Blend until smooth, then pass through a fine sieve.
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6
Return soup to pot, add cream, and heat gently. Sauté remaining langoustine tails in butter. Season soup and serve topped with sautéed tails and chives.
Did You Know?
The fishing village of Höfn in southeast Iceland is known as the langoustine capital of Iceland and hosts an annual Lobster Festival (Humarhátíð).
Chef's Notes
Equipment Tips
- large pot
- blender
- fine sieve
- ladle
Garnishing
chives, langoustine tail, cream drizzle
Accompaniments
crusty bread
The Story Behind Humarsúpa
Humarsúpa became a signature dish of Icelandic restaurants in the late 20th century as the langoustine fishery grew. Icelandic langoustines (actually Norway lobsters, Nephrops norvegicus) are caught in the cold Atlantic waters and prized for their sweet, delicate flavor. This soup has become one of the most requested dishes by visitors to Iceland.
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