Crayfish soup

Ingredients

500g crayfish tails (use rock lobster if in the USA)
1 teaspoon salt
50g butter (4T)
1 cup onions, thinly sliced
2 tomatoes, chopped
1 clove garlic, minced
1 teaspoon salad herbs
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 piece lemon rind
1 cup dry white wine
1/2 cup light cream

Instructions:

Heat 1.25 liters 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.

---

Wali

Wali (Coconut Rice)

Ingredients (6 servings)
2 cups rice
pinch salt
4 cups thin coconut milk
2 tablespoons thick coconut milk
Put the rice, salt and 4 cups of thin coconut milk in a pot. Bring to a boil, reduce heat, and simmer very gently until the rice is done, about 20 minutes. Watch the pot carefully and add more thin coconut milk if the rice becomes dry before it is done. Just before serving, add thick coconut milk and stir. Serve with beef or chicken stew and vegetables of your choice.