over a low heat and in the largest pan you have, melt the butter

cook the mirepoix until soft

cook the rice in 500mls of the stock until soft

add the crayfish to the mirepoix together with the seasoning

sauté until the crayfish shells turn a bright red

heat the Brandy in a ladle and pour onto the crayfish and set alight

stir well

add the wine and reduce by two thirds

add 150mls stock and cook gently for 10 minutes

remove the crayfish, remove the claws and set aside

remove the meat from the heads and set aside

pound the claws

add the claws, crayfish meat, the mirepoix, the rice and the cooking liquid to a food processor

process until well blended

pass through a fine sieve, reserving the purée

finely dice the crayfish tail meat

place your purée in a saucepan with the rest of the stock

bring to the boil and boil for 5 minutes

cool slightly and add the cayenne pepper and the crème fraîche

add the butter

add the tail meat

serve piping hot