A jolt of adrenaline rushed through my body as I ripped the tail off of my lobster. Followed by the claws, one at a time with its severed tail still flopping away on my cutting board.
I ran a skewer through the tail just to keep it straight while poaching, then I threw the claws in the court bouillon (short stock) and let cook for 4 minutes, then added the tail and let cook for another 3 minutes. We served the poached lobster over a bed of rice pilaf and a sauce americaine (identical to a bisque minus the heavy cream).
And for the snails…not really much to write about except that they were dredged in butter and garlic and flambeed with pernot. A little chewy but not as bad as I was expecting. Tomorrow, another test and an Introduction to Poultry. Should be a good one.