Lobster Bisque With Langoustines 12.000

James M. Thresher for The Washington Post

Dec 30, 2009

A dollop of ouzo-spiked whipped cream dresses up this presentation of lobster bisque, complementing the seafood flavors. We used soup and langoustines from Trader Joe's, but any good bisque could be substituted for the TJ brand.

Serve in demitasse cups or warmed shot glasses.

Servings: 12

Yield: Makes 12 hors d'oeuvres servings

  • 1 1/2 cups (12 ounces) lobster bisque, such as Trader Joe's
  • 1/2 cup cold heavy cream
  • 1/2 tablespoon ouzo, or any non-sweet, anise-flavored liqueur
  • 1 tablespoon unsalted butter
  • 1/2 cup frozen langoustine tails, such as Trader Joe's, defrosted


Have 12 demitasse cups or warmed shot glasses ready.

Fill a medium saucepan with 3 to 4 inches of water and heat over medium heat until the water starts to boil. Place the bisque in a heatproof bowl that will fit snugly into the saucepan to form a double boiler, then set the bowl into the pot, making sure the bottom of the bowl does not touch the water. Adjust the heat so that the water maintains a slow boil; heat the soup, stirring occasionally, until warmed through.

Meanwhile, combine the cream and ouzo in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed until slightly thickened, then on high speed to form soft peaks.

Melt the butter in a small saucepan over medium heat. Add the langoustine tails and cook for a few minutes, stirring, until just heated through. Transfer the langoustine tails to a cutting board and cut each one into 2 or 3 pieces, to yield at least 24 pieces.

When ready to serve, place a piece of langoustine into the bottom of each cup or shot glass, reserving at least 12 pieces for garnish. Divide the hot soup evenly among the cups or shot glasses. Top each portion with a dollop of the ouzo whipped cream, then garnish equally with the reserved langoustine pieces. Serve warm.

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Recipe Source

From Tom Mueller, chef of Pineapple Alley Catering in Clinton.

Tested by Tom Mueller and Bonnie S. Benwick.

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