The Lobster the Better
Posted By Paul Kotik on 15 August 2005
Back at the marina, with the distinctive Miami skyline towering above us, we slaughtered and cleaned the crustacean harvest along with some handsome hogfish and grouper one of the guys had skillfully dispatched with an Hawaiian sling.
Spiny lobster are prepared for polite company by gripping carpace and tail, one in each hand, and twisting the two in opposite directions. Before tossing the carpace, a parsimonious harvester removes one of the spiny antennae, in which nature has provided the perfect implement for sliding into the lobster’s anal orifice and removing the gut. The lobster tail is then ready for cooking in the manner of choice – or, if one is so inclined, for offer as sashimi.
Notice that although we took the sea’s bounty as freedivers, I’ve made no mention of the usual data one looks for in a freediving yarn. No depths, no times. I have no idea what the depths were in the 5 spots we hunted that day, and don’t care. All I know is we dived and dived and dived, that the day was perfect, the reef intoxicating and that in addition to our hunting and gathering we were treated to the vision of a pair of gorgeous spotted eagle rays gliding through their domain. We were out all day, so I suppose we made many score dives, but I don’t really know or care what our bottom times were like.
Our game bag said it all.
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