Humarsúpa is a creamy Icelandic langoustine bisque accented with mild curry & paprika that’s perfect for wintertime!
Try this recipe from Saveur Magazine or our simplified version below:
- 2 carrots
- 2 stalks celery
- 1 large yellow onion
- 2 cloves garlic
- 4-5 chives
- 2 lb. shell-on whole langoustines or sub lobster
- 8 tbsp. unsalted butter
- 2 tbsp. olive oil
- 2 tbsp. tomato paste
- 2 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 10 cups fish or seafood stock
- 1 tbsp. mild curry powder
- 1 1⁄2 cups heavy cream
- 1 cup dry white wine
- Mince the carrots, celery, onions, garlic, chives and set each aside in its own bowl.
- Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use.
- Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; reduce heat to medium and simmer for 30-45 min. Strain stock and set aside.
- Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute.
- Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
- Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with chives and a little extra heavy cream if desired.