Langoustines are à similar variety of shellfish to crayfish although they are often a bit larger and thus tend to have a bit more meat to them. You can certainly use cray fish, shrimp or lobster in the same way to make a bisque.
This recipe makes 10 - 12 portions
6-8 langoustines
1 Tbs olive oil
Mirepoix of leaks, carrots, and onions diced
3 cups water
1 cup white wine
1 Tbs tomato paste
Sea Salt - finishing
Fresh ground black pepper
1 c Heavy Cream
1 t butter
1 clove garlic
Finishing salt
Fresh ground pepper
Remove the heads and body shells from the langoustines - take out the raw tail meat, set aside.
Sautée some olive oil in a pan until it's hot and shimmering on med-high. Add the vegetables, sautéing them until light brown, add the langoustine heads and body shells and sautée for an additional 5 minutes.
Deglaze this pan with the white wine, adding the tomato paste and water, simmer for 30 minutes. Strain all of the vegetables and shells and reserve the liquid. Add the cream and reduce the liquid an additional 10 minutes on a low simmer. Salt and pepper to taste.
Parsley or tarragon make a nice herb to garnish with the langoustines..
Sautée the langoustine tails in the butter and a bit of olive oil with 1 clove chopped garlic, until light brown and cooked through.
Add the liquid bisque to this pan and serve immediately afterwards.