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.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.