Chef David Colcombe creates poach lobster with braised lamb recipe
3,060 views · Published 4 February 2015 · 3:48 · Indexed 31 October 2026
Channel: The Staff Canteen · 2015 · Howto & Style
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 http://www.thestaffcanteen.com/chefs-recipes/poached-native-lobster-braised-cornish-brisket-of-lamb-samphire-sea-vegetables-lobster-sauce The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
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