Crayfish Soup Recipe by Kambe Banda

 Ingredients

•     1 pound crayfish tails (use rock lobster if in the usa)
•     1 teaspoon salt
•     4 ounces butter
•     1 cup onions, thinly sliced
•     2 tomatoes, chopped
•     1 clove garlic, minced
•     1 teaspoon salad herbs
•     ½ teaspoon nutmeg
•     1 teaspoon salt
•     ½ teaspoon pepper
•     1 piece lemon rind
•     1 cup dry white wine
•     ½ cup light cream 

 

 

Directions

•     Heat 1½ quarts water in a large saucepan to boiling.
•     Add the lobster tails and salt, and simmer until tender.
•     Remove lobster tail meat from shells, coarsely chop and set aside.
•     Reserve stock.
•     In another large saucepan, heat the butter and sauté the onions for 5 minutes.
•     Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel.
•     Cook over low heat for 10 minutes.
•     Add the wine and 4 cups lobster water.
•     Boil soup and cook for 10 more minutes.
•     Force soup through a food mill, then return to the pot.