freshly ground white pepper 200 g of detached e large pink crab tails.
Quarter the melon, peel it, scrape out the seeds and cut the flesh into large cubes. Mash the melon flesh with the juice of one lemon, vermouth and crème fraîche very finely (if necessary, pass it through a sieve). Pour into a suitable bowl and season with salt, pepper and cqayenne pepper. Place in the coldest part of the refrigerator or in the freezer. Rinse and dry the crab tails and cut them in half. Once the soup is very cool, pour into 4 plates and garnish each with 2 to 3 crab tails.
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