Crayfish Bisque

3 x 800 g crayfish
2 carrots, peeled & small dice
3 stalks celery, small dice
4 shallots, small dice
2 cloves garlic, peeled & minced
¾ cup rice bran oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup cream
1 cup white wine
2½ litres fish stock
210 g can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
Pinch of cayenne
SIDS SALT & PEPPER to taste

Cut the crayfish down the centre of the head between the eyes leaving the tail whole.
Separate the tail and head, keeping any juices, or tomalley in a bowl then refrigerate.
Heat a 30 cm sauté pan on HIGH. Add the oil and sear the cut pieces of crayfish cut side down. Add the tail whole.
Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
Remove crayfish from the pan and set to the side.
Add 2 tbsp butter to the pan and sauté the shallots, carrot, celery and garlic until lightly browned. Add tomato paste and sauté for 2 minutes. Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock, bouquet garni and crayfish to the pot.
Bring to a boil, skimming any froth or fat with a ladle.
Season with SIDS SALT & PEPPER to taste, cayenne and simmer for 15 minutes. Remove crayfish and set aside. Remove Bouquet Garni and discard.
Melt remaining 4 tbsp of butter in a small saucepan. Add flour and whisk to make the roux. Add reserved crayfish juices, tomalley and chopped tarragon then whisk until smooth. Add the cognac to the roux, ⅓ at a time.
Add the roux to the bisque, whisking to remove any lumps before each addition then simmer for 15 minutes.
Strain through a china cap. Add cream and season with SIDS SALT & PEPPER to taste.
Remove meat from crayfish and cut into bite size chunks.