2 pounds . 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 teaspoons 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
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; simmer until reduced by half, about 2 hours. Strain stock.
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.
Whip remaining cream in a bowl into semi-stiff peaks. 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 whipped cream and chives.
Source: saveur.com
Russ
Not crazy about the curry although sure sounds interesting. It might just be Icelanders going crazy however.
I would go half wine and half sherry
