I’m diving in Belize with my dad for a week, and I’ve just had one of the top lobster experiences in my life. It was an EXPERINCE, not just a meal.
The dive shop we are diving with, Chuck and Robbie’s, is small and locally owned. So local, in fact, it is located on the beach right in front of Robbie’s father-in-law’s house.
As it turns out, Robbie’s father-in-law (we never did catch his name), a short, happy, always chuckling and smiling man, is a fisherman. The other day, around 9 in the morning, he came up to the shop with a bucket full of large lobster tail. He had caught them that morning, by hand. Yes, by hand, meaning he went out there with fins and weights and dove down for each one of them. He sold us some on the spot, straight out of the bucket—dinner.
That night, we took them to our room (which had a kitchen) and made a feast. Rice with black beans, steamed peas from a local veggie stand and of course, broiled lobster tail. DELICIOSO. Washed down with the local beer, Beliken.
This simple meal was by far the best lobster experience I’ve had in my recent memory, and never have I enjoyed it so close to the source. Not only did we buy it directly from the man who caught it, on the morning it was caught, but just the day before we had dove and seen these lobster in their native home! Talk about fresh. Just another confirmation that the fresher, more local and native the food, the better.