A variation on Susan Hicks' bisque recipes...
Take two lobster and a spider crab and give them 20 minutes on the boil, dice carrot, celery, onion, garlic, season well then soften in olly oil add 220g chopped toms, tomato puree and 2L of fish stock...
cool and crack the shellfish, break up all the shells and cook them off with olly oil in a fry pan to release the flavour - pour some of the stock over to pick up all the juices and flavour and add to the soup base along with the shells and picked meat...
after 30 minutes strain the whole lot thoroughly through a sieve and add cream, creme fraiche or yoghurt and make a spicy chili rouille to accompany well buttered bread.
Nice one Andrew ;-)