Creamy Langoustine Soup (Humarsúpa)

Ingredients

2 lb. shell-on whole langoustines

8 tbsp. unsalted butter

2 tbsp. olive oil

2 carrots, minced

2 stalks celery, minced

1 large yellow onion, minced

2 tbsp. tomato paste

2 tsp. paprika

Kosher salt and freshly ground black pepper, to taste

12 cups fish stock

2 cloves garlic, minced

1 tbsp. mild curry powder

1 ¹⁄₂ cups heavy cream

1 cup dry white wine

2 tbsp. minced chives

 

Instructions

• Remove heads and shells from langoustines and gently crush; chill tail meat till able to use. Heat one tbsp. butter and also the oil in associate degree 8-qt. cooking pan over medium-high. Cook shells, carrots, celery, and 0.5 the onion till vegetables area unit soft, 6–8 minutes. Stir in fixings, paprika, salt, and pepper; cook two minutes. Add stock; simmer till reduced by 0.5, regarding two hours. Strain stock.

• Wipe pan clean and add four tbsp. butter; soften over medium. Cook remaining onion and also the garlic till soft, 3–4 minutes. Stir in curry powder; cook one minute. Add one cup cream and also the wine; cook till reduced by 0.5, regarding twenty minutes. Add reserved stock; boil. scale back heat to medium-high; cook till slightly thickened, regarding half-hour. Keep soup heat.

• Whip remaining cream in a very bowl into semi-stiff peaks. soften remaining butter in a very 12" frying pan over medium-high. Season Norwegian lobster tails with salt and pepper; cook, flipping once, till grilled through, 3–5 minutes. Divide soup between bowls and prime with langoustines; garnish with topping and chives