Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How To Cut a Lobster
Chef Jim Davis for Harris Teeter shows us how to open a lobster.
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Jim Davis: Hi there! Chef Jim Davis here for Harris Teeter. I'm going to show you now how to open a lobster? How to get it out of the shell for service?
First, we take our lobster. We've just been finished boiling. We will let them be cool for a few minutes. The first thing we're going to do is snip off the rubber bands. By the way, I didn't tell you this before. And always make sure you leave those rubber bands on when you're cooking the lobster, okay.
The first thing we're going to do is pull the tail out and grab the tail and the body. Just twist slightly, and pull. And that pulls the lobster apart from the head and the body.
We're going to remove the legs. This is the leg and claw. And this is the other claw, the attached leg. I would take the small legs and show you something that you can do with these as well.
All ready. That's how we take a lobster apart and get it ready for service.
Up next I'm going to show you how to remove the lobster tail from the shell.