New England Day
Yesterday was New England food, which consisted of Boston Baked beans, home made brown bread and a lobster bake with clams, crab, and sausage. Everything was delicious. Chef Tomm of ( cheftomm.com/ ) showed us a new way of making the lobster.
We learned that when you throw them in the water alive, they get stressed out, understandably, and release chemicals that can make it taste off. So he elected for us to make an incision in between his front claws and scrape along the bottom of the shell. This severs his nerve, and is apparently more humane.
Cheff Tomm has been cooking for over 25 years in various Michelin restaurants around the world, as well living in New England, and I taught him a new trick. I was pretty happy with myself. When i was a kid we used to put the lobsters to sleep. (No one in class believed i could do this, so i showed them, and proved them wrong) You rest him on his head and and rub his back. After about a minute all of the blood rushes to his head and sure enough knocks him out. I felt that if he was asleep when i stabbed him in the head it wouldn't hurt him as much. I don't know if that helped at all. But was fun none the less. And the food was amazing.
One of my favorite days so far. Heres some pictures.
Sorry, low light + crappy iphone camera = fuzzy pictures.
That was a great technique you showed us in class! I didn't think it would work but it did. Great Job!
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