Shrimp Bisque

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4 tablespoons (1/2 stick) unsalted butter, divided

1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved

2 bay leaves, divided

2 carrots, peeled, chopped

2 celery stalks, chopped

1 medium onion, chopped

1/2 cup brandy

1/4 cup long-grain white rice

2 tablespoons tomato paste

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1/4 teaspoon (or more) cayenne pepper

Kosher salt and freshly ground black pepper

1/2 cup heavy whipping cream

3 tablespoons fresh lemon juice

1/4 cup finely chopped fresh chives

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