INGREDIENTS
3 fresh lobster tails or 4 medium crayfish tails
6 strips of bacon, diced in 1/4-inch squares
1/2 tsp. salt
Pinch of pepper
1 1/4 cups fish stock or chicken bouillon (use the tail shells)
4 ripe tomatoes
3 oz. potatoes, diced 1/2-inch squares
4 TBSP butter
2 tsp. thyme
2 tsp. parsley
2 tsp. mace
2/3 cup hot cream
DIRECTIONS
Sauté the bacon until crispy and set aside.
Cook the potatoes in the same butter until lightly brown, then add the thyme, parsley, fish stock or bouillon and salt and pepper.
Bring to the boil, then simmer for 20 minutes.?
Blanch the lobster by placing the tails in boiling water for three minutes.
Remove the meat from the shells.
Dice the lobster and add to the soup with the shells.
Cook for a another 20 minutes.
Remove the shells, skin and add the tomatoes.
Simmer gently for another 20 minutes.?
Remove the parsley and stir in the hot cream just before the soup is served.
Sprinkle with ground mace and chopped parsley.
