Lobsters that is....and more than the three of us could gorge ourselves on. We barbecued up the lobsters last night which were outrageously good.

We de-veined them using the tentacle up the tail trick.* It was the first time we had tried it and it worked very well. Then the larger ones we cut right down the middle and removed the vicera. The smaller ones we removed the tails and spit the top of their exoskeleton with a knife.*

Andrew marinated them in olive oil, lime, salt and pepper. We barbecued them shell side down for about 12 minutes until the juices were boiling on the top and then flipped them for a couple of minutes to sear the topsides. I think flipping them was a mistake because the meat stuck to the grill slightly which messed up their look but otherwise they came out perfect. The shells were bright reddish orange and the meat moist flaky white after cooking.

In addition to the lobsters, Julie made two loaves of fresh bread. She had to let them rise in the cupboard above the engine box after I warmed the engine up because it was so cold. She also made some linguine tossed with olive oil, fresh garlic, lime, fresh tomatoes, and green onions.

We served the whole lot up after the abalone appetizer with hot garlic butter and chilled Chilean white wine. It was out of this world and perfect cap to our stay at the Islas San Benitos.

This morning we got up at first light, slightly before 7am and headed off to Ensenada which is about 225 miles away. Ensenada will likely be our last foreign port of our three year around the world cruise on Cisnecito.

*See Wendy and Scott Bannerot's book, "The Cruisier's Handbookto Fishing" for additional details on lobster preparations.