Name: Crawfish Bisque
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Yield: 8 people
Ingredients: 1/4 pound cooked crawfish heads and shells from the tails; 1/2 pound unsalted butter; 1 tablespoon brandy; 3 to 4 pounds crawfish heads and shells from tails; 1/4 cup safflower, (grapeseed or other neutral oil); 1 fennel bulb, (chopped with fronds); 2 large carrots, (chopped); 2 cups chopped onion; 4 garlic cloves, (chopped); 1 ounce dried matsutake mushrooms ((optional)); 1 6- ounce can tomato paste; 1 cup dry vermouth; 5 bay leaves; 6 tablespoons crawfish butter, divided ((see above)); 1/3 cup chopped onion; 2 tablespoons vermouth or brandy; 5 cups crayfish broth ((see above)); 1/3 cup rice; 1 pound crawfish meat; 2 tablespoons heavy cream, (or to taste); Salt to taste; Chopped dill, (parsley or chives for garnish)