There's definitely progress here, but there are a number of key issues that are still present. I've drawn directly on a couple of your pages, and also done a full demonstration to demonstrate the lengthy, patient process behind construction when applied correctly.

First, let's look at your shrimp construction:

• You've visibly drawn some of your marks to be faint and light, creating the impression of an underdrawing, then others to be very dark, like a clean-up pass. This is not an approach that should be used in this course.

• While this is definitely bigger than your first drawing, there's definitely still room to take advantage of. Drawing smaller sausages is particularly challenging - this is one of the areas where drawing as big as possible helps. You have a tendency not to draw properly "simple" sausages, and that is likely in part due to you not drawing those marks from your shoulder, instead relying on your wrist which can introduce more sudden changes in trajectory.

• You've got some chicken scratching on the claws.

• In general, a lot of your "base" forms (those that are drawn without any underlying supports) are more complex than they ought to be, causing them to read as flat. That's one of the reasons we stress the importance of simple sausages, as shown in this diagram.

• Overall there are a lot of signs that you're making certain concessions in order to keep your drawing cleaner in certain areas, aiming for a nice picture in the end. The underdrawing/clean-up pass elements lean into that, as do skipping steps and jumping into more complex forms.

Next, this lobster. This one has definitely improved a great deal, although there are still issues worth noting:

• Your marks here are definitely more confident, leading to more solidity. One thing that would help a great deal is to put more thought into how the segmentation along the abdomen actually wraps around that form. Here they appear to be cutting across it straight, rather than curving around it.

• Your thorax/head section is too complex. Start with a ball form.

• Your sausage forms continue to be inconsistent. Some are more ellipses than sausages (note that we only "draw through" ellipses, going around them two full times before lifting the pen because this helps us create elliptical marks - if you do this for a sausage, you're going to end up making it more elliptical). You tend to draw a lot of ellipses instead of sausages in your crab as well.

Here is a full breakdown of how I approached drawing a lobster. This takes time. Looking at your drawings, I don't get the impression that you're putting nearly as much time into the drawing process as you could. That isn't abnormal - students often start out with this impression that they're expected to complete things at a particular speed, that they have to finish a drawing within one session, that they can't come back to it later, and so on. That is all untrue. The only expectation and requirement is that you put as much time as you need to execute each and every mark to the best of your current ability, and you are currently falling far short of that.

You are showing improvement, but you have much room to grow, and so I'd like you to try the same set of revisions I assigned previously over again, taking what I've mentioned here into consideration.