Humarsúpa — Print Recipe — The Culinary Codex

A rich, velvety Icelandic langoustine bisque made with fresh Icelandic lobster tails, cream, and a hint of sherry. Iceland's most celebrated seafood soup.

Ingredients

500g Icelandic langoustine tails (humar), peeled
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp butter
2 tbsp tomato paste
60ml dry sherry
500ml fish stock
300ml heavy cream
Salt, white pepper, pinch of cayenne
Fresh chives for garnish

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.
3 Deglaze with sherry and cook until nearly evaporated.
4 Add fish stock and bring to a simmer. Cook for 15 minutes.
5 Add half the langoustine tails and simmer 5 minutes. Blend until smooth, then pass through a fine sieve.
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).