Creamy Shrimp Soup with Pernod

Rinse the shrimp, peel leaving the tail shell attached and devein. Reserve the shells. Peel and dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan and saute the onion, garlic and shrimp shells for 2-3 minutes. Deglaze with 800 ml (approximately 3 1/2 cups) of water. Add the bay leaf and lemon zest and simmer over low heat for 15 minutes. Strain the broth through a sieve into a bowl.

Rinse and halve the chile lengthwise, remove the seeds and white ribs and cut into small pieces. Peel and dice the potatoes and celery. Heat the lobster butter in a pan, stir in the flour until smooth. Pour in the broth and simmer 15 minutes.

Rinse the tarragon, shake dry, pluck and set aside some leaves for garnish.

Heat the remaining oil in a skillet and saute the shrimp until cooked through, 2-3 minutes. Season with salt and pepper.

Add the tarragon, cream, Pernod and crème fraîche to the soup and puree (or if desired, push through a sieve). Season with lemon juice, salt and pepper.