Imi Kader creates a pan fried turbot with lobster claw and lobster bisque recipe

Essential  Cuisine

Essential Cuisine

Premium Supplier 21st August 2014

Imi Kader creates a pan fried turbot with lobster claw and lobster bisque recipe

Imi Kader creates a pan fried turbot with lobster claw, lobster bisque recipe. This is a recipe from the banqueting menu at the Chelsea Harbour Hotel where Imi heads up a team of 22 chefs, with a number of restaurants and banqueting suites.

The turbot is pan fried and served with a lobster claw and lobster bisque which is made using Essential Cuisine's Lobster Glace.
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