Units Scale

2 lb. shell-on whole langoustines (U5 count Shrimp (EXTRA large) can be substituted)
8 tbsp. unsalted butter, preferably Icelandic
2 tbsp. olive oil
2 carrots, minced
2 stalks de-stringed celery, minced
1/2 large yellow onion, minced
Minced white and light green parts of leek equal to onion
2 tbsp. tomato paste
2 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
9 cups fish stock
3 cups shrimp or lobster stock (preferred) or use fish stock
2 cloves garlic, minced
1 tbsp. Madras curry powder
1 1/2 cups heavy cream
1 cup dry white wine
2 tbsp. minced dill and chive flowers

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Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook leek and garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and dill and chive flowers.