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Icelandic Langoustine Soup

★ ★ ★ ★ ★ (0)
15 min
Prep
40 min
Cook

Ingredients

  • 500 g (1.1 lb) langoustine tails and shells, or lobster tails
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 60 ml (1/4 cup) dry sherry
  • 1 litre (4 cups) fish or seafood stock
  • 250 ml (1 cup) heavy cream
  • 1 bay leaf
  • 1/2 tsp paprika
  • Salt and white pepper, to taste
  • 2 tbsp fresh chives, chopped, to garnish

Method

  1. Melt the butter in a large pot over medium heat and sauté the onion and garlic until softened, about 5 minutes.
  2. Add the langoustine shells (reserve the tail meat) and cook for 3-4 minutes until fragrant.
  3. Stir in the tomato paste and paprika, cooking for 1 minute.
  4. Deglaze with the sherry, scraping up any browned bits.
  5. Add the fish stock and bay leaf; simmer for 25 minutes to build flavour.
  6. Strain the soup through a fine sieve, discarding the shells, or blend and strain for a smoother base.
  7. Return the strained liquid to the pot, stir in the cream, and season with salt and white pepper.
  8. Add the reserved langoustine tails and simmer gently for 3-4 minutes until just cooked through.
  9. Ladle into bowls and garnish with chives.

Introduction: Humarsúpa celebrates the sweet, delicate langoustine (often called Icelandic lobster) harvested off the south coast around Höfn.

Cultural Background: Humarsúpa celebrates the sweet, delicate langoustine (often called Icelandic lobster) harvested off the south coast around Höfn. This creamy, sherry-laced bisque-style soup is a signature dish of Icelandic seafood restaurants and coastal harbour towns.

Tips: Do not boil the soup once the cream is added, to prevent curdling. Ask your fishmonger for shells if you only have tail meat — they add essential flavour.

Variations: Add a splash of brandy instead of sherry for a different depth. Finish with a swirl of extra cream for a richer presentation.

Storage: Refrigerate up to 2 days in an airtight container.

Reheating: Reheat gently over low heat, stirring, without letting it boil.

FAQs:

Q: Can I use shrimp shells if langoustine is unavailable?

A: Yes, shrimp shells make a good substitute for the stock base.

Q: Is this soup very rich?

A: Yes, it is a cream-based bisque-style soup, best served in smaller portions as a starter.

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