You Caught it, You Cook It.

Want to catch and cook lobster on the beach, at the campsite or in your home? It's easier, and a lot more fun than you may think. To get underwater and grab some lobster you will have to satisfy a few simple requirements. First, you've got to have the right gear. That means a set of scuba diving gear, some lobster gloves, a measuring gauge and a bag for carrying your catch. Second, you'll need a license, and you'll need to know the local lobstering rules in your area, including minimum size requirements, maximum catch limits and no-take zones. This information can typically be found by contacting your local dive or tackle shop, or by contacting your local fish and wildlife agency--most now have websites that post all relevant information.

Once you're underwater and you've made a catch, you're going to need to follow a few quick and basic procedures:

Get a measurement. Lobster must be measured under water using a lobster gauge before you put them in your game bag and must be kept whole until you reach the dock. Length from between the eyes to the start of the tail must be longer than the opening of the gauge, or you don't have a keeper.

Check for Eggs. Game laws prohibit the taking of egg-bearing females. Fortunately, they're easy to spot. Before bagging a legal-sized bug, flip the lobster over and look for orange-colored caviar. Females carrying eggs must be put back unharmed.

Know your bag limits. You don't want to be taking home more lobster than your local regulations permit.

Catching the lobster is the most difficult part. Cleaning and cooking are a breeze.

To Clean: Keep your catch alive in a cooler with a few inches of salt water until you're almost ready to cook them, then twist the tails off. Remove the alimentary canal and rinse with fresh water. When the tail is clean, put it on ice, or freeze it for later.

To Cook: Grill, boil it or try one of these local recipes.

Annette's Special

Cut off the underside shell of the tail with kitchen shears. Coat the exposed meat with butter, lemon and garlic. Place on grill, top shell down, for about five minutes and then flip. Meat is done when white and firm. Serve with lemon and butter.

--Capt. Spencer Slate
Atlantis Dive Center, Key Largo

Uncle David's Honey Lobster

Cut tails in half and place in a small loaf pan. Drizzle on butter, garlic salt and a squirt of honey. Place pan on grill and cook until the meat is white and firm-- timed at approximately two frosty beverages. Peel out the meat and dip into the drippings in the pan.

--Gloria Teague
Lady Cyana Divers, Islamorada


Portions Reprinted with permission from Scuba Diving - The Magazine Divers Trust