Soften the gelatin sheets in cold water for 5–10 minutes.

In a saucepan, gently warm the lobster bisque and cream over low heat, stirring occasionally.

Add Espelette pepper, salt, and pepper once heated.

Remove from the stove and stir in the drained gelatin until fully dissolved.

Pour the mixture into small glasses or ramekins and let cool.

Chill in the fridge for at least 4 hours.

Heat olive oil in a skillet over medium heat and add the shrimp, cooking for 2–3 minutes per side until golden brown.

Deglaze the pan with cognac, carefully igniting the alcohol to flambé.

Season the shrimp with salt, pepper, and another pinch of Espelette pepper before removing from heat.

Once the panna cottas are set, top with flambéed shrimp and sprinkle with fresh chives.

Serve immediately on plates.