Categories: Soups/stews, Martinique, Submitted 
      Yield: 6 servings 
  
      4 tb Butter, unsalted 
      2 lb Crayfish; cleaned, shelled 
      1    Onions; chopped fine 
      2    Garlic cloves; chopped 
      1    Fennel sprig; (optional) 
      1 sm Pepper, hot; left whole 
      4 c  Water 
      1 c  Milk, coconut 
      2    Egg yolks 
           Salt; to taste 
  
    Heat butter in heavy saucepan and add crayfish, onion and garlic. Saute 
  over medium heat until the crayfish have changed color, about 5 minutes. 
  Add the fennel, hot pepper and water. Cover and cook at a gentle simmer 
  for 30 minutes. Remove and discard the fennel and the hot pepper. Remove 
  the crayfish and pound in a mortar and push through a fine sieve or reduce 
  to a puree in an electric blender with a little of the stock. 
    Return the pureed crayfish to the saucepan, add the coconut milk and 
  heat through. Beat the eggs yolks with a little of the soup and stir into 
  the saucepan. Cook over low heat, stirring constantly, until the soup is 
  lightly thickened. 
    The crayfish shells may be simmered the water first to make a more 
  flavorful stock instead of using plain water.