I washed up and jumped in, hearing Dan say that I’d arrived on a good night. First thing I did was work with Dan to prepare some standard mirpoix with the addition of halved lemons. Once done with that quick job, we dumped the lemony mirepoix into two kettles of boiling water. I was then sent down to fetch 60 or so live lobsters from downstairs where they were waiting. I pushed a ‘booty stick‘ (someone had scrawled that on the box of sticks) into the lobster’s tail before dropping it head-first into the boiling water where it stayed for about 6 minutes, then the bright red lobsters went into an ice bath that Dan had set up. Because Chef hadn’t arrived yet and we didn’t know exactly how he wanted them prepared past that point, we stored them in the cooler for a bit while I worked on a few other tasks.
