“Lobster caught by my own hand”, says Mark as he gently paints the delicate flesh with butter and lemon before placing them flesh down on the BBQ.
How’s that for a boast?
The lobster Mark caught by hand when diving in the Northern Channel islands off the California coast - on the BBQ at home
This visit with Marsha in LA is testament to yet another ‘enduring friendship’. Way back in 1969, Marsha and I worked together in a start-up tour operation for Amex in Sydney. We’ve remained solid friends ever since – 40+ years! Another guest at dinner is Michael Abraham, whom I have also known for 30 years.Marsha’s partner, Mark, is an avid diver, spear-fiherman, and chef. I love coming for dinner and seeing what’s on the menu. I’ve heard of Santa Catalina island off the California coast, but the Northern Channel Islands are further north. This is where Mark dives.
Mark catches the lobster by hand, and also, while still underwater, prises open scallop shells firmly fused to the seabed rock, removing the delectable buttons of white flesh to bring up to the surface. How delicious, grilled with pineapple and bacon.
The diver and the diva - Mark the spear fisherman and chef photographing the delectable fruits de mer before we all dig in (fingers permitted at his table!), with Marsha and Michael A
Hope you’re really not going to eat anything caught off the coast of LA. Was just reading that the waters off the S. Californian coast are amongst the most polluted in the world. Chemicals, toxins and raw sewerage make for a ‘nice’ cocktail.