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 Tail
Chef Jim Davis for Harris Teeter shows us how to remove boiled lobster meat from the tail.
This expert: 3,724,493 views
Jim Davis: Chef Jim Davis here for Harris Teeter. I'm going to show you now how to remove boiled lobster meat from the tail.
Take a pair of heavy scissors, kitchen shears. Starting at the top of the tail, just get right under the shell, and just snip it right down. All the way down. Pull the little feathery tails apart, and remove the meat.
And there is a beautiful lobster tail ready to cut for service.
Up next how to remove the meat from the claw and the legs.