Crayfish Villa Lorraine

• 24 crayfish
• 2 litres (3½ pints) Fish Stock

Place together in a large pot, bring to the boil, and cook for 2 minutes. Remove the crayfish from the stock, and start to boil 500 ml (17 fl oz) of it to reduce by half.

Meanwhile, when cool enough to handle, snap the head from each crayfish and clean it out. Reserve. Peel the shell from the tails, and keep flesh warm. Discard the tail shells, claws and legs (or freeze to contribute fl