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Le Chaudron recipe
Langoustines en bisque
Langoustines in bisque
⏱ 60 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)whole raw langoustines
3carrots, finely diced
2yellow onions, thinly sliced
200 g (7 oz)tomatoes, peeled and chopped
100 ml (½ cup)cognac
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)thick crème fraîche
1bouquet garnithyme, bay leaf, parsley
- 1 kg (2.2 lb) whole raw langoustines
- 3 carrots, finely diced
- 2 yellow onions, thinly sliced
- 200 g (7 oz) tomatoes, peeled and chopped
- 100 ml (½ cup) cognac
- 200 ml (¾ cup) dry white wine
- 300 ml (1¼ cups) thick crème fraîche
- 1 bouquet garni thyme, bay leaf, parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Shell the langoustines, setting the tails aside, and roughly chop the shells for the bisque.
- Brown the shells in the pot with a drizzle of olive oil for 10 minutes.
- Add the diced carrots and sliced onions and cook for 8 minutes until caramelized.
- Pour in the Cognac and carefully flambé, then add the tomatoes, white wine and bouquet garni.
- Add water to cover and simmer for 30 minutes.
- Blend the bisque, then strain through a fine-mesh strainer, pressing hard, for a silky soup.
- Stir the crème fraîche into the bisque and quickly sear the langoustine tails separately.
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