Chef David Colcombe creates poach lobster with braised lamb recipe

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 4th February 2015

Chef David Colcombe creates poach lobster with braised lamb recipe

Chef David Colcombe from Birmingham’s Opus Restaurant creates a dish of poached native lobster, braised Cornish brisket of lamb, samphire, sea vegetables and lobster sauce, as part of his demonstrations from the Staff Canteen Live held at the Hospitality Show 2015 held at Birmingham's NEC. Get David's recipe here www.thestaffcanteen.com/chefs-recipes/poached-native-lobster-braised-cornish-brisket-of-lamb-samphire-sea-vegetables-lobster-sauce

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