For Sadie, the only person I know from Maine, USA: I know you miss “Labsta Day” and I’m sure you haven’t had your fix in a while.
Lobster Thermador
This is to show homage to all those beauties that gave their lives for learning and tasting.
As a Chef Instructor for 12.99999 (slightly superstitious here) years I had the pleasure of teaching multiple classes. I taught the two classes with Lobster demos and fabrication.
On “Labsta Days” by some unknown force or possibly genetics, Chef Sadie would find her way to the class just as a dish was finished.
Other Chefs had their favorites as well. Some would seek out Lamb (Chef Anjali) and others wouldn’t care what you were cooking as long as it would fill a seemingly hollow leg (Chef Paul).
I had a weakness for “Cookie Day”. Secretly dropping subtle hints to pastry class after pastry class letting them know I happened, just by coincidence, to enjoy, very much so, a few chocolate chip cookies if they found it in their hearts to relinquish a couple.
Mmmmmmmmm COOOkies…..
Sorry about that, I seem to have lost my train of thought. Back to lobster or homard, as it is known in French.
I have collected photos of my dishes produced for demo or that I did while joining the class for production.
Sautéed Lobster on Dilled Sweet Potato Mash, Leek Cream and Sautéed Spinach with Bacon
Most were delivered to Chef Sadie for “inspection” and for fear of her hearing that lobster was being produced and consumed without her being notified.
Lobster, Chive and Gruyere Omelette
While here in France I have had opportunity to play with Langoustine AKA; Scampi, AKA; Salt Water Prawn.
They are fun to clean and vary in size. Fun is a word I like to use to sell peeling garlic to someone. Really they are tedious but well worth the sweetness they deliver.
Shoot on over to a past post titled Chef Gurr Work and Play to view more of my work as a Chef Instructor.
Degrees of Kelvin 