Last time lobsters were made they got thrown in boiling water alive. This time we dismembered the still alive (and moving) lobsters. It was an experience that I will never forget. So like everything else in school, every chef has a different way of doing things. The chef from last night had us lay the lobsters on their backs, and pretty much stab it smack in the middle of its body and cut down the middle.
I choose the more comatose of my two lobsters to start with, thinking how bad could this possibly be? The first stab was unsuccessful because the lobsters tail curled up and started flapping wildly around. At this point it was a blur, the lobster tried to commit suicide and fell on the floor, kept flailing around as I attempted cutting it down the center, and when it was finally split in half kept picking up and moving around its claw. This is definitely not for me…I think I’ll stick to just throwing them in a pot of boiling water. After the massacre, we made broiled stuffed lobster, a fennel salad, grilled polenta cakes, and attempted a cuisson (which is a sauce made out of cooking liquid).
Here’s a picture of the final product: