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Small blanks lobster bisque with shrimp

Serves 4:
300 g cooked peeled prawns 3 eggs

25 cl cream 25 cl
lobster bisque
20 g butter
a little garlic
chopped 1 teaspoon tomato paste Salt
Tabasco

1 sprig of parsley or lemon for decoration

Butter 4 ramekins, Cut shrimp into pieces except 4 to reserve exclusively for the decoration. In a bowl mix together the eggs, garlic, tomato paste, liquid and cream bisque. Lightly salt and add a few drops of Tabasco. Mix. . Add chopped shrimp and stir again.
Divide mixture among ramekins and place them in a water bath in a preheated oven at 180 degrees for 30 minutes minimum, show a little more depending on the oven. Serve warm
blanks decorated.