Last week was the official start to Lobster Season in Florida. So naturally, as an experienced and licensed diver, Keith was out the door and on the boat by 7:30 am.
Having lost several battles with crustaceans in past years, I think he may have finally perfected his technique & equipment. So down 60 feet he went, where he spied his quarry. After an antennae tug of war, a couple of nasty scrapes and a few wild chases, he captured 5 beauties & resurfaced, proud & elated with the quarry in hand. Two of catch had to be returned, as they were with child – or roe, as it is.
Keith’s lobsters were kept cool & calm, and we enjoyed one of the freshest lobster dinners I’ve had in a long time. Served with just-picked salad, homemade bread & sautéed Brussels sprouts and fava beans (I used pistachio oil for a nutty, fresh flavor), it was a lovely meal — even the french fries that I had requested added crunch and soft, warm texture to a flavor-filled fun dinner.
Being both a hunter and a gatherer — not to mention the chef — made Keith feel pretty good – but seeing his dinner guests going for seconds & thirds made it even better.
By the way, do you know the difference between a Maine lobster and a Caribbean lobster? Caribbeans don’t have claws. I’m sure there’s a joke in there somewhere, but I haven’t found it yet.