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. You can see more great ideas from Essential Cuisine here The Staff Canteen is a website for professional chefs, which o