Break the shrimp out of the shells and remove the dark strands of intestine. Cut the shrimp into quarters and place in the refrigerator. Heat the olive oil over medium heat in a soup pot. Stir in the scampi shells and sauté, stirring throughout, until they turn a rich pink color, about 5 minutes.
Dice the onion, slice the celery and dice the carrot. Add everything to the scampi shells form and sauté for about 5 min. Dust with flour and sauté for 2-3 minutes, stirring continuously. Then pour 2 tbsp. cognac and flambé.
Gently swirl the saucepan until the flames die down. Now add the wine and let it boil.
Meanwhile, melt the saffron in the hot fish stock. Pour the fish stock into the scampi shells and add a little salt, cayenne pepper, parsley, thyme and bay leaf spice. Bring to a boil and make over reduced temperature with the lid closed for half an hour.
Subsequently, drain the bisque through a fine sieve into a clean saucepan. Heat the butter in a large sauté pan and sauté the scampi meat in it for 2-3 minutes until it turns a pink color. Pour the remaining cognac over it and flambé.
Swirl the sauté pan until the flames are extinguished. Stir the scampi meat, along with the sauté stock, into the bisque.
Immediately before serving, season the soup repeatedly and heat through, but do not
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