Melon Soup with Fried Crab Tails

Cut the melon in half and remove the seeds. Now, using a baller, cut out a few balls of pulp for decoration. Remove the rest of the pulp.

For the shrimp stock, sauté onion in a frying pan with half of the clarified butter. Add the shrimp shells and sauté. Extinguish with the clear soup. Remove the shells exactly one more time.

Add the melon flesh (it is best to use only a part of the stock at the beginning, add more later depending on the consistency), mash the whole thing, pass it through a sieve and season with salt, pepper and sugar. Finely chop the tarragon, mix it into the soup and leave it to cool.

Roast the crab tails in a frying pan with the remaining clarified butter. Add the melon balls and sauté briefly.

Arrange the cold soup and bring to the table with the hot crayfish tails and melon balls.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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