These dishes are from Bretagne.
The cauliflower was alright. I had to remake my mornay sauce for it though and got a lot of flak for it.
I cut the lobster’s head too far back and it ended up splitting in half. My sauce also split due to the excess of oil. The one thing I needed to split – the claws – couldn’t be done because I don’t have much upper body strength.
Classes like this make me think I’m really not cut out for this. Stabbing a lobster in the head made me sick to my stomach. Even worse, this dish came out terribly.
Sigh. Another lobster died for no reason.
January 16th, 2017