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Crab Bisque with Cognac
This bisque is finished with a dash of warming cognac. The fennel seeds lend wonderfully complementary anise flavour to the crab.
This dish may contain: Shellfish, Dairy
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Lucy's Reviews:
N1
Hello, I'm Lucy! I am a food writer, supper-club chef, and all-around culinary enthusiast. I also run a catering company and produce a lovely line of homemade preserves and sauces. Before arriving in London 6 years ago, I lived in Australia and Hong Kong, although I take culinary... (more)
My Schedule:
This chef is currently away from the kitchen.

