Steam the crayfish until just cooked. Separate the tails from the body. Remove the flesh from the tails, slice thinly and set aside. Clean the head cavity.

Place all the crayfish shells in a deep pot with 3 litres of water, a halved onion, bay leaves and peppercorns. Simmer for 30 minutes, then strain the stock into a clean saucepan. Continue to simmer until the liquid has halved in volume. Add a large pinch of saffron and turn down the heat to the lowest setting to keep the stock warm to make the risotto.

Over medium heat, gently sauté the diced onion in the Olive Oil and butter in a heavy-based pot or saucepan until soft and translucent, not browned. Add the garlic and a few generous grindings of NOMU Seafood & Fish Grinder, followed by the rice. Fry gently until the rice grains become translucent around the edges. Add the champagne and simmer until the alcohol has evaporated.

Turn down the heat and begin adding the hot stock one ladle at a time, only adding more once the rice has absorbed everything. Season during cooking, but be careful that you do not add too much salt if your stock is fairly salty. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep testing until the rice is just cooked.

Stir in the cream and finally the crayfish meat. Check the seasoning and serve immediately in warmed bowls. Garnish with some crème fraiche or mascarpone and a sprig of tarragon.