Crema de bogavante con gambas y cebollino

Ingredientes

• 400 g raw shrimp (in shell)
• 1 can lobster bisque (approx. 400 ml)
• 300 ml fish stock
• 150 ml heavy cream
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 2 celery stalks, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 3 tbsp cognac or brandy
• 2 bay leaves
• 3 sprigs fresh thyme
• pinch cayenne pepper
• salt and freshly ground black pepper to taste
• splash of lemon juice
• knob of butter
• olive oil
• 1 bunch fresh chives, finely chopped

Preparación

1. 1

   Peel the raw shrimp and keep the shells. Cut the shrimp down the back and devein them. Set aside in the refrigerator.Heat a splash of olive oil in a large pan over medium heat. Sauté the shrimp shells for 2 to 3 minutes until they turn pink and fragrant. This adds extra depth to your soup.Add the onion, carrot and celery and cook everything together for 5 minutes over medium heat. Then add the tomato paste, garlic and a splash of cognac. Stir well and let the alcohol evaporate for 1 minute.Pour in the lobster bisque and the fish stock. Add the bay leaves, thyme and a pinch of cayenne pepper. Bring to a boil and let the soup simmer gently for 20 minutes over low heat.Strain the soup through a fine sieve and discard the solids. Pour the strained soup back into the pan.Stir the heavy cream into the soup and gently bring it back to a simmer. Taste and adjust the seasoning with salt, pepper and, if you like, a small splash of lemon juice.Heat a small knob of butter in a frying pan over high heat. Cook the shrimp for 1 to 2 minutes per side until they are nicely pink and cooked through. Season with salt and pepper.Ladle the soup into warm bowls. Place two or three cooked shrimp on top of each bowl. Generously sprinkle with finely chopped chives and serve immediately.