Langoustine soup

Langoustine soup

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Make the most of any leftover langoustine shells with this delicate creamy soup. It also works well with lobster shells.

Equipment and preparation: for this recipe you will need a blender strong enough to break down the langoustine shells.


  • 75g/2½oz butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 carrot, chopped
  • 500g/1lb 2oz langoustine shells
  • 2 tbsp brandy
  • 250ml/9fl oz fish or chicken stock
  • 100ml/3½fl oz double cream
  • salt and black pepper
  • croûtons, to serve
  • 1 spring onion, finely chopped

Preparation method

  1. Heat the butter in a frying pan and gently fry the shallot and garlic until the shallot is translucent. Add the tomato purée and cook for a further two minutes, then add the carrot, langoustine shells, brandy, stock and cream. Cook for 3-4 minutes.

  2. Place the mixture into a sturdy blender and pulse for two minutes until smooth. Pass through a fine sieve into a clean pan. Season, to taste, with salt and pepper.

  3. Serve in bowls topped with the croutons and spring onion.

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James Martin recipes from James Martin’s Food Map of Britain

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2