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Lobster traps sitting in front of the colorful bungalows on the beautiful island of Caye Caulker, Belize.
Epic squircler meetup with Timothy Valentine today!
His version: www.flickr.com/photos/el_ramon/48057363763/
A couple ordered a live lobster. All the girl did was make faces and shake her head. The guy must have eaten it all. But why drag her out there if all she wants is her Big Mac?
lettuce, tomato, crustacean mayonnaise on o&b artisan pain au lait with coriander cucumber slaw
($26).
What's not to love about a midday meal of shelled crustacean stuffed within a gloriously buttery sweet pain au lait? If one ate with their eyes, there's no doubt that the lobster burger is a winner. Carefully crafted with perfectly trimmed, crisp and clean lettuce, red and yellow tomato slices, the signature plate's feature of a 5oz lobster patty was more briny than I would have initially expected, but something likely heightened (exponentially, might I add) by the generous drizzle of crustacean mayonnaise binding it. Although initially an issue, it became less so as my palate found refreshment through the presence of the cucumber slaw - a refreshing mix that was lightly tossed with rice vinegar and sugar, and fresh salt and vinegar chips (I barely detected the former and failed to detect the latter), was a welcomed accompaniment to this otherwise dense plate. Loved how crisp those chips were. I did dwell for a second on their near translucent nature but rest assured when they didn't shed one bit of grease.
In all honesty, the shear height to width ratio in addition to the mayonnaise, which was more like a sauce because it was so loose, made eating the burger using hands nearly impossible. A knife and fork made the process less messy (heading back to work with concentration shellfish essence dripping down the elbows may not be everyone's cup of tea), but may have defeated the point of this whimsical offering. The lobster burger was not a course of grace, and possibly one fit to be consumed in solitude or in the company of others who won't judge: firstly, it was difficult consuming the tower that contained every element in one bite - doing so required full extension of the oral cavity not to mention great mastication prowess (making me feel like I was a cow!), and secondly, if one was to consume the burger like a lady via a deconstructed manner, one lost the contrast of textures and the lightening of flavours (esp. with the non-seafood components).
Either way, this is welcomed change over the standard beef burger plates that's ever so popular amongst the downtown crowd.
We got this in roatan 20$ for two lobster tails plus salad and yummy coconut rolls, all on the waterfront, so perfect , can't wait to go back!
A trip to Canada's east coast cannot be complete without having lobster! Look at how big the claws are on this sucker!
I had this one at Murphy's Restaurant right at Halifax's harbour.
Halifax, Nova Scotia
I heard some guy at work scream down the hall.... then heard a bunch of people screaming at the end of the hall...a general hullabaloo over...???...something... and when I went into the kitchen, the guy that screamed was there with a styrofoam container. It seems that someone sent him a gift certificate for his birthday for "Lobster Dinner" which he redeemed and asked them to mail it to the office. He thought it was going to be frozen lobster or something, so when he opened up this styrofoam container to find LIVE friggin lobsters had been shipped to our office he freaked out.
That's mean. I mean how do they breathe....he's stumped as to what to do with them.
kept meaning to take a better picture of this one...
made from a brown cotton sheet (thrifted) & a 1967 McCalls pajama pattern... the pattern is for one of those billowy, full, acres-of-fabric tent-type-shirts. i took it in a little & added a belt (for harnessing the folds). i totally embroidered twin red lobsters on the pockets... why not, right? all the buttons except for the top big red one are covered buttons, harvested from some other garment, long gone by now.
Common name: Lobster claw, Hanging heliconia
Botanical name: Heliconia rostrata
Heliconia rostrata is one of the most recognized and widely grown species, but that doesn't take away from the fact that it is still considered one of the most beautiful. Heliconia rostrata has a pendent inflorescence, the bracts are red with greenish yellow edges. Each bract resembles a lobster's claw, hence the common name. It is a very popular species, and one of the more common in cultivation. Heliconia rostrata is one of the most recognized and widely grown species, but that doesn't take away from the fact that it is still considered one of the most beautiful. The inflorescence it produces is one of the most colorful one will ever encounter. The mature plant normally starts to flower in the summer. The flowers last a long time and make an excellent cut flower. It is an easy grower in tropical areas but some room is required because the stalks can reach 7 feet in height.
Katafi Crusted Rock Lobster:
- Broccoli Mousseline, Ricotta Salata, Lemon-Pine Nut Gremolata, Harissa Coulis.
This was a well-executed plate, although the flavors just did not work for me. Also, I thought mousseline was a bit dry.
Personally I don't eat them but buy one for my wife and I have "brownie points" for a week. She loves them.
A vast collection of lobster pot (aka lobster trap) marker buoys outside Howard's Flying Dragon Antiques in Essex.
a cooked lobster. view the full size version to see all the nasty bits that make up it's starnge mouth.
I have passed these lobster traps on my way to work every day for about eight years. Today I finally stopped to take a shot of them. Because of where they are located (in someone's yard) the lighting is never really very good. But I do love looking at them.
PLEASE, NO invitations or self promotions, THEY WILL BE DELETED. My photos are FREE to use, just give me credit and it would be nice if you let me know, thanks.
Surrounded by the waters of the North Atlantic, Nova Scotia’s development has been shaped by fisheries and the sea. Before the arrival of Europeans, the Mi’kmaq who inhabited this region relied on the sea for food.Cod, seal, porpoise and shellfish were among the species harvested. The plentiful supply of cod was also an effective lure to both the 17th century French and later settlers.
Among Nova Scotia’s most renowned resources is the lobster. Know as jake’j to the Mi’kmaq, lobster was traditionally used as a source of food, fertilizer and ornamental jewellery. Lobster was harvested in shallow waters using a spear. In the 19th century, lobster fishermen would load their dories with wooden lath traps and get to the fishing grounds using oars and sails.
The modern lobster fishery is still very important to Nova Scotia. Considered a delicacy, fresh, frozen and canned lobster is shipped around the world. This mosaïculture honours the Nova Scotian history of the lobster industry.
This piece was developed with the cooperation of the Annapolis Royal Historic Gardens in Annapolis Royal, Nova Scotia.