Editing Crab Bisque (section)

==Instructions==
#Rinse the shells well and chop. Drain and dry well.
#Brown the shells in olive oil, stirring frequently, until they turn bright pink or red, then remove them from the pan.
#Add mirepoix and cook over medium heat for 20-30 minutes, until vegetables are tender and onions are brown.
#Add back shells and sweat for ~10 minutes.
#Add tomato paste and cook until it turns rusty brown.
#Deglaze/flambe with sherry and whiskey.
#Add stock. Reduce by half. Stir frequently while cooking for 45-60 minutes, skimming throughout.
#Add blond roux, balance liquids and solids if needed, and cook 10 minutes more.
#Add paprika, ceyenne, salt, pepper.
#Strain in cheesecloth.
#Return the bisque to a simmer for a few minutes.
#Chill immediately if desired for up to several days.
#Return the bisque to medium heat, bring to a simmer.
#Separately bring cream to a simmer and add gradually to the bisque.
#Garnish with fresh crab, tarragon.