Icelandic Langoustine Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

The broth for this warming Icelandic soup gets its full-bodied flavor from langoustine shells before it is bolstered with cream and curry powder. The plump poached langoustine tail meat, plus whipped cream and chives, makes a dramatic—and delicious—garnish.


  • 2 lb. shell-on whole langoustines (European lobsters)
  • 8 tbsp. unsalted butter
  • 2


  1. 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 heads and shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper and cook for 2 minutes. Add stock and simmer until reduced