Langoustine Bisque

The task was challenging, because nobody in the family likes seafood. My dad might eat a scallop or two, but that's it. However, this time I thought I might be able to trick them into eating langoustine. And it worked, at least to a certain point, because nobody wanted the tails on top of the bisque. But still it was a success, because my mom told me that it was the best soup she ever had. Well, that's a compliment, right? I kept it as simple as possible in order to concentrate on the delicate taste of the langousintes. At last it turned to be a pretty traditional bisque, if I may say that.

Ingredients: 
for the stock:
10-15 langoustines
1 teaspoon butter
2 shallot
1 clove garlic
1/2 fennel
1 carrot
1 parsley root
2 thin stalks of celery
100 ml dry white wine
1/2 teaspoon coriander seeds
1 small bay leaf
fish stock or water
for the soup:
1/2 teaspoon water
1 shallot
1 small potato
1/2 fennel
1/2 teaspoon tomato puree
2 pinches of saffron
1 twig tarragon
70-90 ml cream
1-2 teaspoon cognac
salt, pepper

Remove the heads of the langoustines, then peel the tails and devein. Be careful during this process because the peel of the langoustines is a lot header then the peel of prawns. Sautee heads and peel in butter until it gets pale. Now add diced vegetables, bay leaf and coriander seeds and sautee for a few more minutes. Add white wine and cook until reduced. Pour stock or water over it, just enough so that it is covered and cook for 10-15 minutes and sieve. Sautee chopped onion, potato and fennel in butter, add half of the tails that you have set aside, then add the prepared stock and cook for 10-15 minutes. Now puree and add cream and cook for another 5 minutes, season with salt and pepper. Remove from the heat, add tarragon and let it stand for 5 minutes. Then remove tarragon and season with some coganc. Serve with the rest of the leftover tails that are fried in butter and flambee with cognac if desired.