Bisque de crabes verts

Lobster is a popular choice for a bisque – the classic French soup made from crustacean shells – but I like to use crabs, not only because they are much less expensive and more readily available than lobster, but simply because I prefer their flavour.

It was during a family holiday to Aberdovey in Wales that I first tried out this recipe and I’ve stuck with that version ever since. Claire and I wanted to take the children away to do something that would keep them entertained, so we