A rich and creamy bisque made with tender langostino lobster tails, perfect for an indulgent appetizer or elegant main course.

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In a large saucepan, heat butter and olive oil over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook for another minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux, cooking for 2-3 minutes.
Slowly add the sherry or white wine, stirring to deglaze the pan.
Gradually whisk in the seafood stock, ensuring no lumps remain.
Bring to a simmer and cook for 10 minutes until slightly thickened.
Add the cream, milk, paprika, salt, and pepper. Stir well to combine.
Simmer for another 5-7 minutes, then add the langostino tails and cook until heated through.
Using an immersion blender, blend the soup until smooth, or leave some texture as preferred.
Adjust seasoning as needed, then ladle into bowls and garnish with fresh chives or parsley.