Langoustine soup
The Icelandic Langoustine (mini lobster) soup is one of the most popular meals at Reykjavik's Sgreifinn restaurant. Icelandic lobster is caught in the wild (rather than farmed) in Iceland's South Coast seas. The lobster has exceptionally soft meat that is rich in flavor, and the lobster soup is creamy and salty, making it a true delicacy at any time of year. It's served with toast or baguette slices.
Ingredients:
- 10 tablespoons butter, divided
- 2 large onions, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 2 tablespoons salt
- 2 pounds lobster tails - shelled, meat coarsely chopped, and shells reserved
- 8 button mushrooms, chopped
- 1 Red Delicious apple, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 4 carrots, coarsely chopped
- ¼ cup tomato paste
- 3 ½ quarts water
- 2 tablespoons ground paprika
- 2 tablespoons curry powder
- 2 tablespoons dried tarragon
- 2 teaspoons chili powder
- 2 teaspoons ground cayenne pepper
- ¼ cup all-purpose flour
- 1 cup heavy whipping cream
How to make Langoustine soup:
- In a large pot over medium heat, melt 6 tablespoons of butter. Cook and stir the onions, garlic, and salt for 5 minutes, or until the onions soften. Combine the lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste in a mixing bowl. Cook and stir for 7 minutes, or until vegetables soften. Pour in the water, paprika, curry powder, tarragon, chili powder, and cayenne pepper. Cook, uncovered, for about 2 hours over medium-low heat, stirring periodically.
- Remove soup from heat; drain liquid into a basin using a mesh colander to get roughly 2 quarts. Remove the lobster shells and veggies. Rinse out the pot.
- In a medium saucepan, melt the remaining 4 tablespoons of butter. Add flour and stir rapidly for 2 to 3 minutes, scraping the bottom of the pot, to make a thick roux. Add the strained liquid 2 cups at a time, mixing well after each addition until completely smooth, about 5 minutes. Maintain a low simmer while stirring in the heavy cream. Ladle hot soup generously on top of the lobster meat in serving bowls.
