Whole 30 - Langostino Bisque

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

Langostino-Trout with Butter Garlic Pepper Pasta

There are times, especially during this pandemic, I've found myself perfectly comfortable just staying at home, for long stretches of time.  As much as I love grocery shopping, that's also been excluded and I've been challenged to create interesting dishes with what I have on hand.

Having just come home a week ago from 10 days in Arizona, with a 400 mile road trip on either end getting to, and bringing my dogs home from, the dog sitter, I have yet to shop, and don't want to for another couple days. It's fun to see what can be created with just things on hand I wouldn't normally put together.

I had that amazing Minnesota Lake Trout yesterday, and I knew I had Langostino in the freezer.  My first instinct would be to make these into a chowder, but I don't have cream or celery, so that option's out.

Lately I've been craving Angel Hair Pasta, so I've decided to run with that for another one-of-a-kind, empty-the-pantry-and-'fridge inspired dish.

1/2 lg. Vidalia onion
6 big cloves of garlic
2 med. carrots
2-4T single source EVOO
1/2c mild & 1/2c hot Ajvar sauce
1/2-1c water
meat from one cooked trout

12-20oz. frozen langostino thawed
2-5T butter
1/2c chopped onion
Old Bay Seasoning

1/4c drained-rinsed capers
10oz. jar mushrooms - drained
2/3c sliced kalamata olives
1-2T fresh chopped dill
juice of 1 lemon
2T lobster flavor Better Than Bouillon
smokey salt  and chipotle seasoning

Chop the onion, garlic and carrots and sauté in the olive oil until slightly brown and the onion is translucent.  Add the Ajvar and water.  Simmer this, covered, for half an hour then add the meat of the trout.  Meanwhile, sauté the langostino in a little of the butter, over medium-high heat. As it simmers, drain off the liquid into the pot of fish sauce.  Add more butter and increase the heat, cooking until the pan is almost dry and the langostino are nicely browned.

Combine these now, with the sauce, over low heat. Bring this to a low simmer and add the last group of ingredients, simmering an additional 5 minutes.  Serve over angel hair, spaghetti or linguini pasta. . .Lin

Mushroom Pesto and Seafood Pasta

4oz. tiny elbow pasta* - cook al dente'

drain, save some of the starchy water

Rinse in cold water in a colander until chilled - set aside

1# sliced mushrooms

4T real butter

1T white balsamic vinegar

your favorite seasonings, salt and pepper

Sauté until most of the liquid disappears.  Add the following:

3 big green onions - sliced

5oz. langostino tails

5oz. raw shrimp cut each in thirds

Simmer and stir until the raw (grey) shrimp turn pink. Stir in the following to create the sauce then the pasta and serve. *Or if you'd rather use spaghetti or angel hair, serve this over the pasta.

½-⅔c sour cream

2-4 T basil or tomato pesto

½c chopped fresh cilantro or parsley

zest of 1 lemon

This turned out really well and made 3-4 servings. . .Lin

Langostino and Pasta with Pink Sauce

4 lg. cloves garlic - chopped

2 T butter

6-8 oz. frozen langostino 

3 oz. vodka or dry white wine
~ or fish or chicken stock

5 oz. spicy red sauce

5 oz. sour cream

Cook up your favorite spaghetti, vermicelli or angel hair pasta to al dente doneness, drain then put it in ice water.  This will turn it into a resistant starch that is much healthier than just cooked, hot pasta.

Thaw the langostino which is like a cross between a small lobster and a crawfish.  Do this in a strainer, catching the liquid in a container underneath.  Put the garlic and butter in a cold pan.  Heat and stir until the butter is bubbling and the garlic is starting to brown, then add the langostino.  Continue to saute' and stir just another minute or so.  Add the thawing liquid and get everything all bubbly again.  Pour in the three remaining ingredients that you've stirred together.  Heat only until it bubbles.  Remove from the heat.

Working quickly now, drain the pasta and plunge it into very hot water and drain again, putting it back into the original cooking pot.  Stir in the langostino and sauce.  Toss everything together and once again, while stirring, bring the sauce to a sizzle, then plate it.  Sprinkle with a little fresh chopped basil, parsley or dry dill.  You can also add some grated parmesan if you'd like, although food snobs say 'never combine fish and cheese.'
Your call 😉  This makes two servings. . .Lin