Sauté shallots and garlic in a little olive oil. Extinguish with fish stock and fold in the saffron threads. Pour in the corn on the cob and make ten min. Scoop out the scampi tails, remove the intestines and cut them in half. Remove the corn cobs from the soup, pour in the shrimp and cook for a few min. Chop the corn kernels from the cob with a kitchen knife and add to the soup again, bring to a boil briefly.
Take out the shrimps with a wire spoon, put them in two soup plates and keep warm.
Whisk the soup with a blender and then strain. Add thyme and season with pepper and salt. Stir the egg yolks with the whipped cream. Remove the soup from the heat, fold in the whipped cream and egg mixture to thicken. Pour the soup over the shrimps and bring to the table.
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