Langoustine Bisque

• 1 1/2 lbs langoustine, cooked (or substitute prawns or lobster tail)
• 1/2 cup minced shallot
• 4 tablespoons butter
• 1/4 cup flour
• 1/2 cup dry sherry
• 4 cups milk
• 1/4 fresh parsley, minced
• 1 1/2 teaspoons paprika
• 1/4 teaspoon nutmeg
• 2 tablespoons tomato paste
• 1/2 teaspoon hot sauce
• 2 teaspoons salt
• white pepper

1. Chop up 1 c of Langoustine.
2. Reserve the rest Melt butter in soup pot.
3. Saute the minced shallots for a few minutes.
4. Add the chopped Langoustine.
5. Stir in the flour until smooth.
6. Cook for a minute stirring constantly.
7. Lower heat to simmer.
8. Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
9. Heat the soup on medium low, but do NOT bring to a boil.
10. Add the rest of the ingredients.
11. Stir in the langoustine and cook until heated through.

langoustine, shallot, butter, flour, dry sherry, milk, parsley, paprika, nutmeg, tomato paste, hot sauce, salt, white pepper

Taken from www.food.com/recipe/langoustine-bisque-78886 (may not work)