Put down the rifle to take advantage of this awesome weather.Put together a crew of hardy divers to brave the 63deg water for a shot a Christmas dinner, Lobster was on the menu. 100ft, 60’ viz, two drops and a 5 man limit of South Carolina’s finest bounty!
Made short work of the BSB’S, with a 5 man limit and a mess of good Berliners on our surface interval.Back on the hill @ 4:30. Had a great day with a first class team, as always.
If it got any better I couldn’t stand it.
Hey Bug, I hadn’t really considered having lobster for christmas dinner only because I’m not sure how well they would go with Brussels Sprouts! All the same, great job as always. Happy Holidays!
26’ Glacier Bay
Mistress
Nice catch!
Let’s see…lobster or ham? lobster or ham? lobster or ham? Give me the lobster.
BOLO for Katherine the shark!
quote:That will be a big taxidermy bill. Haha
Originally posted by oyster crackerBOLO for Katherine the shark!
Good bug grabbing Ed. I was out of the state and disappointed we missed what looks like the last day to dive before it closes.
At least we can still grab lobsters after the 1st.
Well done Ed. Is that an AJ I see in the cooler there? Were you filling an order for someone who asked for it?
26 Seahunt
Angler’s Dream
Nice Catch Ed! Have a merry Christmas!
Yes it was and I kept it because a friend begs for em. Ed and crew picked on me all day because of my broad array of fish kept. But it made somebodies day!
First, I want to say thanks, you always come through with some great reports and I appreciate it! Glad you braved the cold water and provided us with some good pics herein the middle of the winter. Second, I am not a big lobster eater and was wondering which makes for better table fare, the big lungusta or the smaller ones? I was recently in Costa Rica and a local was trying to strike up a deal with me offering some lobster. Everyone he had was huge, one of my buddies with me said to pass as the bigger ones were tough and chewy. Is this true? How do you typically prepare them?
Contender1, I think with all Game and fish its all in the handling and cooking! With large Bugs we catch them alive and keep them alive until we clean them, pull out the poop shute after cutting off the head and keep them on ice. S4G showed me that the big ones have as much meat in their heads as the little ones have in the tail, and excellent sauteed in butter and garlic! I cut the back of the shell with Kitchen Shears and cut the meat half way through to steam.(don’t let the water touch the meat) I will steam for about 6 to 12 min depending on size, watching closely and taking out when the meat is still translucent in the middle,it will continue to cook after being lathered with butter and garlic, then lightly grilled or put under the broiler for a few min. Also after cutting the back you can pull out the meat whole and cut it up and use in pasta recipes or any recipe that calls for shrimp or scollops. The only bad bug is an overcooked bug! With the limit only two per, some of the tails we get have the meat of 6 smaller ones!
Is a Doe or 6pt buck better to eat, depends on the chef I think,thanks for the encouragement!
If it got any better I couldn’t stand it.
make sure you trim off the red skin, you can not tell a difference between the big ones and small ones then. Making my mouth water thinking about it!
Set the trap boys, we going to pass through them again!!