Method- Remove tail from crayfish and use antennae to devein

1. Remove cray tail from the head/body

2. Poach cray tail in boiling salted water for roughly 30 seconds and then shock in ice bath to separate the tail meat from the shell

3. Deshell tail keeping it intact and cut/break up tail shell and head/body into small pieces

4. Cryvac crayfish tail with butter, green fennel sprouts, salt and white pepper. sous vide for 45-55 mins at 56 degrees

5. Add broken up shells to hot grape seed oil and stir. You want the oil to just start smoking, the heat is essential to get maximum flavour from the shells.

6. Once you get a nice orange/red colour on shells and fond on the base of the pot, add your mirepoix of onion, carrot, celery and fennel

7. Once vegetables are softened add tomato paste and stir, once lightly caramarlised add 1/2 cup of brandy and flambé

8. Once flame dies down add your tinned tomato

9. Simmer on low-medium for 30-40 mins or until a deep red oil appears on top. Take care to skim any scum.

10. Strain stock and add back to pan with cream and reduce further

11. To a food processor add grated garlic, lemon zest, lemon juice and herbs. Blend together and add oil until you get the consistency you want. If you are feeling fancy you can add pinkie nail worth of xanthan gum to bring it together.

12. Remove your cray tail from the sous vide bag and sear in a hot pan with grape seed oil until you get a golden brown colour (roughly 30-40 seconds each side). Cook fennel slices in butter and the juices from Sous vide bag.

13. Spoon a generous amount of bisque to your serving bowl, add your sliced cray tail, some salsa verde and your fennel. Garnish and enjoy!