With finals for culinary school right around the corner, my classmates and I have been scrambling to lock down our externships. When meeting with my advisor, I was told that I had the potential to pursue something big, even bigger than anything in Colorado. It really got me thinking and motivated me to settle for nothing but the best. I booked my flight to NYC and set up stages at a couple Michelin Starred restaurants, Eleven Madison Park and The Modern. Both stages went great; I was stoked! EMP seemed a little too military-like for me. Only Sous Chefs were allowed to plate the food and you weren’t allowed to talk in the kitchen. The Modern, on the other hand, let their cooks do much more and everyone seemed to be having a great time during service. I was offered a paid externship with The Modern and will be starting in April! I am excited to experience something new and take the next step in my career.
The second lobster dish that I cooked this week was Lobster Thermidor. This recipe took a bit longer than the Butter Poached Lobster & Shrimp recipe. I added shrimp to this recipe as well to add some extra substance to the meal, since we didn’t have very much lobster meat. I found this recipe on MyRecipes from Cooking Light, but tweaked it a little. It is a healthier version of a Lobster Thermidor recipe. If I could afford to buy lobster more often, I would cook these two recipes all the time!
For my weekly cooking lesson with my mom, I killed and cooked my first lobster! We decided to make two different recipes with our lobsters. This is the first recipe we made, a very quick and simple way to cook lobster with a ton of flavor.