Dr. Ayers Cooks with Cogñac

Ever wonder how to cook a 25 lb lobster? Dr. Ayers started eating his lobster experiments in the early 70's. He grew up in Southern California steeped Mexican cuisine, As a graduate student in the same department at UCSC with the sausage master, Bruce Aidells, he developed his early techniques with lobster and was introduced to Cajun cuisine. As a Post-Doc in Marseilles and La Jolla, he learned French and Mediterranean techniques and returned to his Mexican roots. In his travels as a Biology Professor, he has integrated the cuisines of Europe, the Carribean and the Pacific Rim