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The starter, French classic

Langoustine bisque

Langoustine bisque is a silky starter for 6, built on rissoled shells, cognac and tarragon. It takes 45 minutes of active work and is made ahead the day before, up to the point of chilling. It's a medium difficulty dish at €6.20 per person, and the key is browning the shells well before flaming and never boiling the bisque once the cream is in.

A silky langoustine bisque with a touch of cognac and tarragon, the kind that quiets the table from the first spoonful.

Langoustine bisque
For
6 people
Work
45 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.20
Calories per person
300 kcalcalculated by Kiloach, your weight coach

This bisque owes everything to the shells, browned and flamed with cognac before being simmered with fish stock and tarragon. The result is a silky, slightly briny starter, lifted with a pinch of Espelette pepper, with just enough cream to round it out without weighing it down. Seared langoustine tails added at the last minute give it the bite a smooth bisque alone would lack.

This is a dinner party starter, perfect for a fall or winter gathering, the kind of dish that signals right away that the evening has been thought through. It pairs well with a fish main or a white meat in sauce, leaving room for a generous dessert afterward. Since most of the work happens the day before, it's also a relaxed choice for a big family meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 10
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step, 1 min

The day before, you peel the langoustines, make the bisque up through adding the cream, and chill it, which covers most of the work. On the day, there's nothing left to do before guests arrive. Just before they show up, gently reheat the bisque without letting it boil, then at serving time sear the reserved tails for a minute and plate everything with the tarragon.

The ingredients

6 people

Frozen foods

  • Raw langoustines 12

Fruits and vegetables

  • Onion 1
  • Carrot 1
  • Celery stalk 1
  • Tarragon 1 bunch

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Cognacoften in the pantry 4 cl
  • Dry white wineoften in the pantry 15 cl
  • Fish stock 80 cl
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Dairy

  • Heavy cream 25 cl
  • Butter 30 g

Allergens Shellfish, Fish, Celery, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the langoustines, set aside six tails for the garnish, and crush the shells along with the rest. 20 min

    The shells are the treasure of this recipe, don't throw them away.

  2. Brown the shells with the onion, carrot and celery in the butter, add the tomato paste, flame with the cognac and deglaze with the white wine. 15 min

    Let the shells brown well before flaming, the flavor will be deeper.

  3. Pour in the fish stock, add half the tarragon and let it simmer, then blend and strain through a fine sieve, pressing well. 30 min

    Press firmly with a ladle, you'll get all the flavor out.

  4. Stir the cream into the bisque, season with salt and Espelette pepper, let it cool, then chill. 5 min

    Taste and adjust, the bisque should be well seasoned.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the bisque without letting it boil. 10 min

    Don't let it boil after the cream goes in, to keep the texture smooth.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the reserved tails for 1 minute in butter, pour the bisque into bowls and place the tails on top with the tarragon. 1 min

    Cook the tails just barely, they turn rubbery fast.

Our tips to get it right

  • Buy whole raw langoustines rather than peeled tails, the shells are what give the bisque its flavor.
  • Strain the bisque through a fine sieve, pressing the solids firmly with a ladle, that's what gives it its silky texture.
  • Split the tarragon in two, half infused into the bisque and half added fresh at the end, to keep its flavor bright.

The variations

  • Swap the langoustines for whole shrimp or prawns if you can't find them, the shell browning technique works the same way.
  • For an alcohol free version, replace the cognac with a splash of lemon juice added at the end and deglaze with white wine only.
  • To save time, skip the flaming step and go straight to adding the stock once the shells are well browned, the flavor will be slightly less deep but the dish still works.

What to serve it with

  • Lightly buttered toasted bread
  • A dry, mineral white wine
  • A simple green salad after

Storage

The bisque keeps 2 to 3 days in the fridge in a sealed container, and before the cream is added it freezes well for up to 2 months. Always reheat it gently, without boiling, to keep the texture smooth.

Questions about this recipe

Can shrimp replace the langoustines?

Yes, large shrimp or prawns work well, as long as you keep the shells to brown and build flavor into the bisque. The result will be slightly less delicate but still very good.

Do you have to flame the cognac?

Flaming concentrates the flavor and burns off the alcohol, but it isn't required. You can simply deglaze with the cognac without flaming, or use a bit more white wine instead.

How do you plate this nicely?

Pour the hot bisque into shallow bowls, place the seared langoustine tails in the center, and finish with a few fresh tarragon leaves. A light swirl of cream on top also looks great.

Can kids eat this bisque?

The cognac and Espelette pepper make it better suited to adults. For kids, prepare a version without alcohol and spice, in a smaller portion.

Can a langoustine bisque be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a langoustine bisque?

Allow 1 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a langoustine bisque?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a langoustine bisque cost?

About €6.20 per person, that's €37.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, celery, lactose. Remember to ask your guests about their allergies before putting your menu together.

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