This was a fun recipe to create! 😃
The end result was a little too thin - too much bone broth - as well as a bit too lemony. Nevertheless, it's really a great bisque, but I think my favorite of all has been each of my Crawfish Bisques.
Saute the chopped carrots, potatoes, green pepper 2 of the garlic cloves-minced, and celery into a couple tablespoons of butter or ghee, in a 4 quart soup pot.
Sprinkle this with Himalayan pink salt, black + cayenne pepper and Old Bay seasoning, then saute and let it sizzle together a few minutes. Add some bone broth, cover and simmer 7-8 minutes.
Next add 2-3T of lobster Better Than Bouillon, 2-3T pure tomato paste, the kale, celery tops, 5-6 chopped green onions and the other 3 crushed-minced garlic cloves and 5 oz. of the langostino to the pot. (If you're not restricting alcohol, 1/2c or so of a good cooking Sherry could be added now.) Stir, cover and simmer, on low heat, another 7-8 minutes. Then remove from the burner to cool just a little.
Cut the remaining 7oz. of whole langostino into smaller pieces, drizzle with a little pure lemon juice, and set aside until after the bisque has been blended.
Once everything except the lemon-marinated langostino has been added to the pot and simmered, then cooled slightly, pour in the can of coconut milk, then use your immersion blender to blend everything - a little bit, or smooth, your choice.
At the very end, stir in the langostino and the lemon juice they were marinating in.
Reheat, just until barely bubbling, stir and ladle into bowls. Garnish and serve accompanied by whatever crunchy things you like. This would pair nicely with a Chef's Salad or just a big bowl of chopped mixed greens (and crusty bread if you're not restricting grains.) . . . Lin
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