Hand Caught Lobsters off Topanga Beach

Posted on 27. Oct, 2010 by in Uncategorized

Locals call the Pacific Lobster bugs or crays.  I call them delicious.  Nothing like catching dinner, honoring the sacredness of the catch and the preparation.  First we thank the ocean and the bug then we listen with great attention to the story of the hunt.  What the waves, the visibility, the kelp beds, and the bugs gave as the adventure of the catch.  Then we prepare by twisting off the tail and separating the body into two halves.  Snap off the antenna and use it to remove the intestinal tract by inserting the antenna into the whole at the base of the tail.  The spines of the antenna push out the tract and leave the tail clean.  Clean out the inside of the upper cavity of all intestinal matter.  Place into a large pot lined with a steamer basket or colander and is about 1/4 full of simmering water.  Cover and steam for 15 minutes.  When the bugs are cooked and briefly cooled make a cut down the inside center of the tail and peel back the shell.  Pull out the meat and marvel at the beautiful shape of the meat.  Accompany the meat with melted butter a bit of salt and lemon juice.

One Response to “Hand Caught Lobsters off Topanga Beach”

  1. Andrew 15 November 2010 at 7:17 pm #

    I can find better crays than your boyfriend can! heh heh heh!

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