Shrimp Bisque

Preparation:

Preparation: First, prepare the onion, carrot, thyme and laurel mixture in 30 g of butter over a low heat for about 15 minutes, stirring to prevent the vegetables from browning. Pour the cognac and the wine. Raise the flame and introduce the possibly live prawns. Add the salt and cayenne pepper. Reduce the heat and let it boil for another 10 minutes. Turn off and leave to cool. When it will be possible to put your hand without getting burned, remove the prawns, shell them and put the pulp aside after dividing each prawn into three parts. In a mortar, pound the shells and all the shrimp waste a little at a time until you get a soft paste. Incorporate the mixture with the cooking juices into the mixture of peels and the fumet of fish, and leave to boil for a few minutes, then pass everything through a vegetable mill, season with salt and pepper. Put everything back in the pot and bring to the boil, add the breadcrumbs and let it boil for another 10 minutes, then pass the sauce through a very fine-mesh sieve. Add the cream and the prawn steaks, bring the bisque back to the boil for two or three minutes. Serve using the prawn tails as a garnish for the dishes.