Langostino Lobster Soup…

Summertime Langostino Lobster Soup…On a recent trip to Costco, I happened to find a bag of Langostino lobster tails – small, pre-cooked and pre-peeled lobster tails.  With the hardest part of cooking lobster completed for me, I couldn’t resist splurging on a bag to make Langostino Lobster Soup.

Langostino lobster is another name for squat lobster, which is actually a different classification than the Maine or spiny lobster. Though that doesn’t bother me, since this crustacean cousin tastes nearly identical to the Maine or spiny lobster and is easier on the budget.

I started my soup by first sautéing onions, fennel, celery and garlic. Then rounding out the broth, with the addition of tomato paste, stock, thyme, paprika, cayenne and wine. The broth is thickened without whipping cream because I substituted it with coconut milk, creating a rich, velvety soup.  This is a much healthier version of Lobster Soup and it’s just as tasty!

Happy Summertime,

Ali in the Valley

Langostino Lobster Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 6

Author: Alison Ball


  1. 1 pound langostino lobsters

  2. 2 cups water

  3. 1 tablespoon kosher salt

  4. 2 tablespoons extra virgin olive oil

  5. 1 onion diced

  6. 1 fennel bulb sliced thin

  7. 1 garlic clove crushed

  8. 2 tablespoons tomato paste

  9. 2 cups dry white wine

  10. 1 tablespoon fresh thyme

  11. 1 bay leaf

  12. 1 teaspoon paprika

  13. 1 teaspoon cayenne pepper

  14. 3 cups reduced sodium chicken broth

  15. 1-14 ounce can fire roasted diced tomatoes

  16. 1/4 cup coconut milk

  17. 1 teaspoon fresh lemon juice


In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.

Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Add the langostino lobster meat then stir in the coconut milk and lemon juice. Cook for 10 minutes then serve. Garnish with fennel leafs if desired.

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