1. Boil the crayfish for 4 minutes and cool them in icy water. Drain and reserve.
2. Boil the green asparagus in salted water until fondant. Cool them in icy water, drain and reserve.
3. in a large oven proof pot, roast the pigeons with olice oil. When the skin is light brown add the butter and cook in a medium/hot oven for 12 minutes and remove.
5. Place the pot on a medium/hot heat and deglaze with the lobster bisque and the chicken stock. Reduce by half.
6. Place the asparagys, crayfish, pigeons back in the pot and re-heat. Serve hot.
(These can be served in individual pots or carved in the kitchen and served on a plate)