3 lbs. live crawfish
1/2 c. vegetable oil
1 carrot, finely chopped
2 stalks celery, finely chopped
1 onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp. tomato paste
1 bay leaf
1 tsp. thyme
1 tsp. peppercorns
1 c. white wine
1/4 c. brandy
4 c. fish stock

In a large skillet heat 4 tablespoons of oil and cook the crawfish for 5 minutes. Let cool slightly and break the tail from the body. Remove the tail meat and crush the bodies in a food processor.

Heat the rest of oil and saute the vegetables and herbs. Add the crushed crawfish and deglaze with brandy and wine. Add the fish stock and tomato paste. Let boil and simmer for 1/2 hour. Strain the stock to make bisque.

BISQUE:

2 c. cream
1/3 c. chopped tarragon
2 tbsp. butter
4 tbsp. flour
Salt and pepper to taste

Add cream to the strained crawfish stock and bring to a boil. Melt butter in a skillet and add the flour to form a roux. Whisk the roux into the bisque bit by bit until slightly thickened and right consistency. Let simmer 10 minutes and add the fresh tarragon. Adjust seasoning. When serving, put some tail meat in a bowl and ladle in the bisque.