One of the ultimate local and sustainable seafood choices, lobster is affordable and widely available; but what do you do with it once it’s in your kitchen? Avoid reprising Annie Hall and learn to "speak shellfish" from dispatch* to dinner plate.
In this class, you will learn the techniques behind perfectly preparing lobsters to get at the delicious meat inside. We’ll cook up tasty dishes like classic lobster rolls, lobster and sweet corn cakes, and a luscious lobster bisque. For the big finale, Emily will teach you how to poach the lobsters in a broth of Gewürztraminer (a spicy, aromatic white wine) and pear nectar for a decadent, show-stopping main course.
Once your crustacean creations are complete we’ll gather around the table as a resident sommelier pairs each course with a matching wine.
*Lobsters arrive alive. A key component of this class is learning the humane way to prepare them for the pot. This can be a somewhat messy procedure - while we'll provide aprons, you may want to save your cashmere and silk for another night!