24 Apr '15, 9pm

Recipe of the week: “Homard Grille” with fennel and sweetcorn

Recipe of the week: “Homard Grille” with fennel and sweetcorn

This dish is a take on a classic lobster bisque using the freshest Scottish lobster. The addition of the lightly soused fennel and the anise flavour of the tarragon help to freshen the dish up, making it an ideal spring/summer starter. The sweet claw meat also adds an extra dimension to the finished bisque.

Full article: http://www.aluxurytravelblog.com/2015/04/24/recipe-of-the...

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Susan Kime's career combines publishing, editorial, and PR/Media Relations. She was the Destination Club/Fractional Update...