Milk Street Digital Class: A Lobster in Every Pot with Spencer Watts

About this Pre-Recorded Class:

Grab yourself a bib, because it’s time to tackle lobster together. Guest chef Spencer Watts is the son of a fisherman and the author of “Fish for You,” a love song to fish and shellfish. And few shellfish hold a spot in as many of our hearts as the lobster . Join Spencer in this pre - recorded class to learn how to make lobster a regular appearance in your own kitchen. We start with an overview of lobster sourcing and purchasing tips. Whether you want to tackle the lobster yourself or have your fishmonger do s ome primary cuts, you’ll learn all the lingo to use at the fish counter. Plus, you’ll get permission from the expert to opt for easier-to-prepare fresh or frozen lobster tails or shell-free “knuckles.” Then, Spencer will walk you through cooking lobster at home, which may sound intimidating but is actually very straightforward, especially when you know Spencer’s simple timing equation based on the weight of your lobster. You’ll learn why the freezer is a key part of the process and will see why it’s worth i t to have an ice bath on hand. Our lobster discussion doesn’t stop at the meat: you’ll learn how to transform the shells into an aromatic lobster oil and the bodies into a quick stock. With all this lobster knowledge in hand, we make a round of lobster puffs. Think of them like all the good parts of a lobster roll, but charmingly bite-sized.