Last night we ate out for the first time in several days, and we treated ourselves to a local delicacy, lobster. After consulting with friends that had recently been here (thanks Eric and Carolyn) we made reservations at one of the local restaurants/hotels that line the beach here in Setting Point, Neptunes Treasure.
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| I see this sign now and start to drool |
Anegadan lobster ain't no Maine Red Lobster that most of us know. The lobster is the Caribbean lobster, Metanephrops binghami. The lobster tends to be bigger than the Atlantic coast lobster found in the US, and it typically doesn't have large claws that have a bunch of sweet meat in them. Most of the meat in the Caribbean lobster is found in the tail.
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| Tonight's dinner in a cage |
Lobster in the islands is served in many ways (curried lobster, creamed lobster, lobster in butter, lobster thermador, lobster salad, lobster roll, stuffed lobster, surf and turf, lobster tacos, lobster salad, lobster... O.K. Forrest, we get it), but the most typical local way to prepare is to grill it. The lobster is cut in half and placed on a nice hot grill and 5-10 minutes later, viola!, tasty lobster on your plate.
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| Lil' Lobster Launch |
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| And there you have it. Lobster dinner, a glass of wine and thou. Dad and Omar Khayyam would be proud. |
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