Shrimp bisque

First, prepare the chopped aromatics (onion, carrot, thyme, bay leaf) in 30 g of butter over low heat for about 15 minutes, stirring and taking care not to brown the vegetables.

Pour in the Cognac and the wine.

Raise the heat and add the shrimp, preferably alive.

Add salt and cayenne pepper.

Reduce the heat and let simmer for another 10 minutes or so.

Turn off the heat and let cool.

When you can touch them without burning yourself, remove the shrimp, shell them and set the flesh aside after dividing each shrimp into three parts.

In a mortar, pound the shells and all shrimp scraps a little at a time until you obtain a soft paste.

Incorporate the sautéed mixture with the cooking juices into the shell paste and the fish stock, and let boil for a few minutes, then pass everything through a food mill and adjust salt and pepper.

Return everything to the pot and bring to a boil, add the breadcrumbs and let everything boil for another 10 minutes or so, then strain the sauce through a very fine sieve.

Add the cream and the shrimp pieces, bring the bisque back to a boil for two or three minutes.

Serve using the shrimp tails and garnish with aromatic herbs as desired.