Minute-panfry lobster

Raw beets and pan-fried lobster claws
Homard sauté minute

We also made a borstch-style consommé in this class, but it wasn’t exactly photo-worthy.

May 27th, 2017


Deconstructed space lobster lasagna

This is an open-faced lobster lasagna with asparagus and a warm lobster-oil vinaigrette, asparagus puree, and squid ink pasta dough.

I didn’t like my à la minute plating from school, so I plated it in various different ways once I brought it home for lunch.

Open lobster lasagna with green asparagus
Lasagne ouverte de homard aux asperges vertes


Despite not getting the plating right the first time, I was particularly happy with this dish because it was inspired by a tattoo idea that I’ve always liked but will never get: a sea creature in an astronaut’s helmet in space.

May 27th, 2017

Lobster with cauliflower gratin

These dishes are from Bretagne.

Gratin de choux fleurs

The cauliflower was alright. I had to remake my mornay sauce for it though and got a lot of flak for it.

Homard à l’Armoricaine

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