I'd like to see spearstuff (Daniel) put this one on his head. <img src= " class="smiley" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x" height="23" width="23" loading="eager" data-tooltip="biggrin" aria-label="biggrin">
27-pound lobster caught off Rockland — Midcoast — Bangor Daily News — BDN Maine
Haha you know I would!
But they'd never let me get away with it. Only aquariums are allowed to catch lobsters that big out there. It's illegal for everyone else to catch lobsters with a carapace over 5".
I wonder how big that guys carapace is? Over 9 inches maybe?
How would you cook one that big?
How would you cook one that big?
Dig a large pit on the beach. Fill up with hot rocks from bon fire. Add seaweed, clams, mussels, sausage, cob corn, potatoes and said lobster. Cover with a damp canvas tarp. Let steam for several hour while enjoying some hard cider. 
Sounds awesome. You're allowed to make a fire on the beach over there? 
Sounds awesome. You're allowed to make a fire on the beach over there?
As long as you don't toss a football or frisbee.:nono:
I wouldn't eat that thing....too many bottom paint chips in the meat.:@ When that bug was young, a oil change
meant you let it drain into the bilge so the bilge pump could wash out the old diesel fuel from the water separator dump.:@
Cheers, Don
Display MoreInto the fire? :@
J/K
Dan,
There are a few places in LA County where fires are permitted (last time I checked). My experience with this type of pit cooking has been in Maine and Hawaii.
<img src= " height="23" srcset="https://spearfishing.world/forum/images/smilies/emojione/1f606@2x.png 2x"> Esta bien buena la cangreja
I have a good recipe for that alliens : Cool2:
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