To make my life even easier, I started with the same filling or base for both dishes. And thanks to Belle and Randy for the bounty from their garden I had some delicious, fresh fennel to add to it all.
2 pounds langostino, cooked and peeled (or lobster meat)
organic heavy cream
I cooked the fennel, leek, and garlic in a large soup pot till softened and beginning to brown. Then I added the cooked langostino tails and carrots. In a separate pot I made a roux with butter and flour, then added clam juice to make a sauce. I added milk and cooked till thickened. Once the carrots were fork tender, I seasoned the langostino mixture with fresh oregano, fresh thyme, and sea salt. Then I added the cream sauce to the langostino pot, added chicken stock, and whisked to combine. After it was completed heated through, I blended the soup in batches till smooth and returned it to the pot. Right before serving I added a splash of heavy cream. Then I ladeled the soup into bowls and garnished with a sprig of fresh oregano.
Cheers...and happy national lobster day!