Shrimp Bisque with Pernod

Ingredients

1 1/4 lb medium shrimp, shelled and deveined, shells reserved

1/2 stick (1/4 cup) unsalted butter

1/2 cup Pernod

2 qt water

1 bay leaf (not California)

3 carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

2 tablespoons long-grain rice

2 tablespoons tomato paste

3/4 teaspoon cayenne

2 teaspoons salt

1/3 cup heavy cream

Fresh lemon juice to taste