We boiled the lobster in salty water and dipped it in butter. It tasted a lot like Florida lobster, but a bit less lobster-y and a bit more like crab. We had more over Israeli couscous with hollandaise sauce and then I made a bisque with the rest. The legs were quite thick and I extracted the meat from every leg, a time-consuming process that rendered the tenderest, most crab-like morsels. |
| This is a new dive spot we tried, a beach across the bay from the city of Wellington. Mac retrieved a half-dozen green-lipped mussels from beds here and we tried them steamed with chives, butter, and white wine. I'm not a huge mussel fan but they were quite tasty, especially with the sauce. There were a few other groups of divers, but everyone was fairly spread out. Coming up next: A 3-day trip to Taranaki over the long Labor Day weekend. On the activities menu: surf casting, diving, hiking, and maybe fly fishing! :) |