Ah Lobster Fest. An annual Red Lobster marketing campaign that promoted lobster, likely Florida Spiny Lobster to the masses.
In the Bahamas there is a better version of Lobster Fest. But the trick is you have to get the Lobster yourself.
When you check in the Bahamas and receive your cruising permit you also get a 3 month fishing license that allows you to harvest seafood in the Bahamas; contingent upon local regulations. For lobster that means a vessel can have 10 tails on it at a time. Make sure they are the legal size 5.5 inches.
We have been spearing, snaring and grabbing Lobster since we got here. The season ends March 31st, so we must get after it. When spearing its exceptionally important to know what you are about to shoot. Its best to get eyes on the underside of their tail, which can only happen with you eye to eye with them on the bottom. You need to be able to hold your breath a while and hover neutrally at the bottom (dive belt with weights).
They often cluster under ledges together. They appear to be doing a bit of a dance in the swell. Lined up like they have a tendency to do, it is easy to size them up. The challenge is getting an idea of what is under their tail. Some times we “tickle” them out to get a better view. Sometimes we just grab them.
A better approach is to use a snare or even a net. The snare lets you catch, inspect and release. They appreciate it. It also help you pose with them.
The true challenge has been coming up with enough different ways of cooking the lobster to keep in appetizing. We have come up with a few dishes. Cooked them like giant crawfish. Tacos, Lobster Omelette, Lobsta Ramen, Lobsta Fried Rice, Surf and Turf, Lobsta St. Charles. We will pop some of the recipes up on passagenutrition.com