Shrimp Bisque (White-wine & Cognac, Liaison Finish)

Steps

1. Toast the shells

2. 1
   In a wide pot, melt butter over medium. Add shrimp heads & shells; cook 3–4 min until orange and aromatic.

3. Build the base

4. 2
   Add mirepoix; cook 4–5 min to soften. Sprinkle in flour; stir 1 min.
5. 3
   Stir in tomato passata; cook 1–2 min.

6. Deglaze & simmer

7. 4
   Add cognac (stand back) and reduce briefly. Add white wine; simmer 1 min.
8. 5
   Add stock, bay + allspice, salt, and a pinch of white pepper. Simmer gently 20–25 min (do not boil hard).

9. Strain very fine

10. 6
    Strain through a fine sieve/chinois, pressing to extract liquid. Return the smooth liquid to a clean pot and keep just below a simmer.

11. Liaison

12. 7
    In a bowl, whisk yolks with cream. Temper with a ladle of hot bisque, whisking.
13. 8
    Take pot **off the heat**; whisk in the liaison until glossy and slightly thickened. Do not boil.

14. Optional shrimp garnish

15. 9
    Dice the reserved shrimp meat (≈120 g). Poach gently in the hot bisque for 1–2 min until just pink, or sauté separately in a pan and fold in.

16. Taste & serve

17. 10
    Adjust salt and white pepper. Ladle into warm bowls. Serve immediately.