Instructions: Combine fish bones and vegetable stock in large saucepan. Bring to a boil. Add shrimp and cook until shrimp turn red, about 2 minutes. Remove shrimp from liquid and set aside. Strain and reserve liquid. Peel shrimp and reserve shells. Dice peeled shrimp and set aside.

Heat oil in skillet over medium heat and add shrimp shells, onion, carrot and celery. Cook until onion is translucent, about 5 minutes. Add tomato and stir in tomato paste. Bring again to simmer. Add Cognac and ignite (being careful to keep hands, face and clothing away from flames). Let flames die down. Add reserved liquid and simmer 10 minutes.

Strain soup into clean saucepan. Add 1 1/2 cups whipping cream and bring to a boil. Reduce heat and simmer 10 minutes. Whisk rice flour with a small amount of water to make a loose paste and stir into soup. Add reserved diced shrimp and salt and pepper to taste.

Just before serving, bring soup to a boil. Remove from heat. Blend egg yolks with remaining 1/2 cup whipping cream. Whisk a small amount of soup into egg yolk mixture, then return to remaining soup. Do not reheat or the eggs will curdle.

This recipe yields 6 servings.

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