Lobster Or Crayfish Soup

1. 1

   Saute the bacon until crispy and set aside.

2. 2

   Cook the potatoes in the same butter until lightly brown, then add the thyme, parsley, fish stock or bouillon and salt and pepper.

3. 3

   Bring to the boil, then simmer for 20 minutes.

4. 4

   Blanch the lobster or crayfish (by placing the tails in boiling water for three minutes) and then remove the meat from the shells.

5. 5

   Dice the lobster or crayfish and add to the soup with the shells: cook for a further 20 minutes.

6. 6

   Remove the shells, skin and add the tomatoes, and simmer gently for another 20 minutes.

7. 7

   Remove the parsley and stir in the hot cream just before the soup is served.

8. 8

   Sprinkle with ground mace and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.