Humarsúpa (Langoustine Soup)

Humarsúpa transforms humble langoustine shells into a restaurant-worthy broth. The shells are sautéed with tomato paste and flamed with cognac before simmering into stock — a technique that extracts every bit of sweet, briny flavour from Iceland's prized shellfish.

Ingredients

• 500g fresh Icelandic langoustines (nephrops), shells and meat separated
• 50g butter
• 2 tbsp tomato paste
• 1 small splash of cognac or dry sherry (about 30ml)
• 1 small onion, finely chopped
• 1 litre water
• 200ml heavy cream
• 1 bay leaf and a few white peppercorns
• Salt, to taste
• Fresh parsley or tarragon, to garnish

Preparation

• Twist off the langoustine tails and reserve the meat in the refrigerator. Crush or chop the shells roughly.
• Melt the butter in a wide pot over high heat. Add the shells and onion and sauté for 5–6 minutes until the shells turn bright orange and aromatic.
• Stir in the tomato paste and cook for 2 minutes. Add the cognac, let it sizzle for 30 seconds, then carefully ignite if desired (or simply simmer to cook off the alcohol).
• Add the water, bay leaf, and peppercorns. Simmer partially covered for 25–30 minutes.
• Strain the stock through a fine sieve, pressing firmly on the shells to extract maximum flavour. Return the clear stock to a clean pot.
• Whisk in the cream over low heat. Slice the langoustine meat into medallions and poach in the hot soup for 2–3 minutes just before serving. Garnish with herbs.

Chef's tips

• Ask your fishmonger for langoustine shells if you buy pre-peeled tails — they are worth their weight in flavour.
• The stock can be made a day ahead; add the cream and fresh meat only when reheating to serve.
• Pair with a crisp white wine and toasted sourdough for a complete meal.