Thanks to Eric from Groben Seafood in Mount Airy Philadelphia, we had 40 gorgeous lobsters which we prepared ahead of time, separating the heads from the bodies, from the claws, from the legs. The heads and the legs were “flambées” in cognac to start the delicious bisque. We had 35 students – a very big class. We were all wearing bisque number 5, but not Chanel (before and after)! A few of the people volunteered to help with the sauteing and the blending. Then everyone was ready to taste the bisque and to start the dinner of Lobster Seviche, Lobster Thermidor with Calvados Cream Sauce, a surprise Lobster ice cream served in the claws, and a strawberry layer cake for the non-adventurous. Everyone was adventurous so we had both!