The stock will improve with slower cooking. Add more water and a dash of wine if it looks too dry, heat up and drain through a sieve into a new pot. You should end up with about 300 ml of stock. Taste and see if it has got a full and rounded flavour. To intensify the flavour in this broth you might want to add some concentrated lobster stock if you have.
Whip cream lightly
Now take about same amount (around 300 ml or about 3 cups) of full (35-40%) cream and whip this until it thickens. This will serve to capture the delicate flavours from the shellfish and give a smooth texture to the soup.
After adding the whipped cream to the shellfish stock, add about one teaspoon cognac to the bisque and serve. If you like to be fancy, this is where you can burn off the alcohol in an impressive orange blue flame if you like to show off, or set fire to the kitchen if you are not careful.
Mix cream and stock
Prepare serving by putting the peeled shrimps inside the serving cups of your choice. Stir the whipped full cream into the shellfish stock, heat up until boiling point and add a dash (about 1 teaspoon) of cognac on top of the bisque. Now pour the bisque over the shrimps.
Lobster bisque on a shoestring, a quick and inexpensive luxury. A delicate entrée to a great dinner.
If you choose to serve in a deep plate, add the shrimps last and serve with a dollop of crème fraiche and a sprig of fresh tarragon.
Smaklig måltid!