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1
Heat the olive oil in a large soup pot set over high heat.
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2
Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
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3
Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger.
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4
Reduce the heat to medium and cook for 15 minutes.
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5
Add the rice, tomato paste, red pepper flakes, bay leaf and thyme.
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6
Stir and cook for another 5 minutes.
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7
Add the brandy and cook for several minutes while stirring.
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8
Add the stock and the cream, and stir.
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9
Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer.
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10
Simmer for 25 minutes and then remove from the heat.
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11
Puree in a blender and strain through fine mesh strainer.
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12
Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce.
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13
Serve hot.
