October 1st marks the reopening of spiny lobster season, and chef Laurence Hauben will feature it in her October 4th class.

"Santa Barbara spiny lobster is highly prized the world over. It is less briny than Atlantic lobster. I get ours from Sam Shrout, a local fisherman. I plan on making fresh corn cakes, very sweet and delicate, and topping them with fresh lobster medallions, with a fire-roasted red pepper emulsion and spicy micro greens."