Bisque de Cribiches

Ingredients

 * 4 	tb 	Butter, unsalted
 * 2 	lb 	Crayfish; cleaned, shelled
 * 1 	ea 	Onions; chopped fine
 * 2 	ea 	Garlic cloves; chopped
 * 1 	ea 	Fennel sprig; (optional)
 * 1 	sm 	Pepper, hot; left whole
 * 4 	c 	Water
 * 1 	c 	Milk, coconut
 * 2 	ea 	Egg yolks
 * Salt; to taste

Directions

 * 1) Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute over medium heat until the crayfish have changed color, about 5 minutes.
 * 2) Add the fennel, hot pepper and water. Cover and cook at a gentle simmer for 30 minutes. Remove and discard the fennel and the hot pepper.
 * 3) Remove the crayfish and pound in a mortar and push through a fine sieve or reduce to a puree in an electric blender with a little of the stock. Return the pureed crayfish to the saucepan, add the coconut milk and heat through.
 * 4) Beat the eggs yolks with a little of the soup and stir into the saucepan.
 * 5) Cook over low heat, stirring constantly, until the soup is lightly thickened.
 * 6) The crayfish shells may be simmered the water first to make a more flavorful stock instead of using plain water.