Today was definitely our most interesting and nerve wrecking day so far. As soon as we enter the class room Chef V tells us to gather around and shows us a live lobster, she then tells us about the different types and sizes of a lobster and how to differentiate between a male and a female. After this short introduction she demonstrates how to properly kill a lobster. Every chef has a different technique some put the lobster straight into boiling water, others simply use their hands to separate the head from the body, Chef V tells us that the most humane way is to simply split the head with a Chef’s knife. After her demonstration she then tells us to grab a lobster from the crate in the fridge and take it to our station. lobster

After getting the hard part out of the way we divide the lobster into claws, tail, and head. We clean the inside of the head removing the brain and other organs, as we will be using the shells as a base to our sauce.

important note: when you kill your lobster certain parts will continue moving or twitching for a few minutes do not freak out as I did.


My Lobster with Sauce AméricaineMy Steamed Mussels with White Wine, Shallots, and Parsley

scallopsSeared Scallops with Parsley Coulis

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