Lobster Or Crayfish Soup

• 3 fresh lobster tails or 4 medium crayfish tails
• 50g (2 ounces) fresh streaky bacon or pancetta (unsmoked, diced in 5mm (1/4-inch) squares)
• Half a teaspoon salt, a pinch pepper
• 275ml (1 1/4 cups) fish stock or chicken bouillon (use the tail shells)
• 4 ripe tomatoes
• 75g (3 ounces) diced potatoes (not larger than 10mm (1/2-inch) squares)
• 50g (4 tablespoons) butter
• 2 teaspoons each thyme, parsley stalks and mace
• 150ml (2/3 cup) hot cream

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 or crayfish (by placing the tails in boiling water for three minutes) and then remove the meat from the shells. Dice the lobster or crayfish and add to the soup with the shells: cook for a further 20 minutes. Remove the shells, skin and add the tomatoes, and 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.