While in Nassau on our first Bahamas cruise, I
headed off to Montague Park to secure fish for dinner for the night. There was a light breeze today making the
walk to the park a pleasant stroll. I
was after a hog snapper that the sailboat next to us had declare the best fish
ever. However, I had to settle for a
whole grouper instead as it was the fish of the day. Not a bad second choice, I thought to
myself. I waited patiently while the
young Bahamian fish cleaner went about preparing my grouper for me. I decided to also take home a conch. I couldn't help myself. I wanted so badly to try my hand at cooking
conch fritters. I had them clean it and
pound it so it was ready for me to cook later that day.
I returned to the Destiny and placed my purchases in the
refrigerator and collected my computer to head to Starbucks to check in briefly with reality.
I managed to get my one task completed (downloading my reports from my
bank for taxes) but after that I was joined by two young Bahamian girls that were so sweet and very inquisitive. We started talking and I was showing them
pictures of our home (the Destiny) when they asked where I lived. The younger sister wiggled her way on to my
lap and played with my hair. Jamie
joined me for a little while to download the weather forecast and I caught him
smiling at us as they played with the camera on my phone. They had completely
taken over control of my attention.
Instead of being frusterated or impatient as I once may have been, I
just relaxed and enjoyed their company.
After a hug and a kiss on the cheek from the younger
sister and a wave goodbye from the older, they were gone. At that point, I decided to give up on the
internet and head back to the boat for a little lunch. I was making lobster salad with the leftover
My inspiration for the lobster salad came from paging through
two local cookbooks I had purchased earlier. None of the recipes really fit
what I had in my mind so I used them as a guide. My intent was to have it as salad on a crusty
roll that I had purchased from the bakery the day before. My plans were quickly put on hold as I look out
my galley window to see a 65 foot yacht coming into the slip next to us. The captain appeared to be challenged to pivot into the
slip with the wind and the current.
I quickly put the lobster back in the fridge and ran to
the bow to grab a fender. I just had a
hunch that our boats would so close together that they would bump into us as
until they were secured on the dock to the cleats by the marina dock hands
(which includes Peter the owner of the marina who greets just about every boat
coming in and helps them get secured).
With the fender in hand, I move back to about mid-ship and slid it in as the Tollycraft moved our way. Just in
time to keep to hold her away from us. I
kept it there and then Peter jumped on the Destiny and grabbed the other fender
securing it on our rails and then securing the one I was holding as well. I then helped the captain's wife slip in another fender on their bow to keep them from rubbing against the piling.
Timing is everything.
I was so glad I came home when I did and was in the galley to help
prevent what could have been some nasty scrapes to either hull. After a thank you from Peter and the captain, I
decided that the lobster salad would wait until later as it was now well past
lunch time. Might has well wait for dinner now.
Bahamian Lobster Salad
1 large or 2 small lobster tails, steamed and cut into
1/4 inch dice
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 shallot, minced
1 yellow or red bell pepper, fine dice
2 stalks of celery, fine dice
1 tablespoon Caribbean curry powder
1-2 tablespoons sweet chili sauce
3 teaspoons lime juice
2 avocados, diced
Salt and pepper, to taste
Combine all ingredients in medium bowl except avocado.
Stir to combine, refrigerate 1 hour or overnight, to allow flavors to
combine. Gently fold in avocado.
Serve over a bed of lettuce, stuffed in a pita or in a
hoagie bun (similar to a lobster roll).
It also works great as an appetizer as I found out later
that evening when the neighboring boat invited us over for dinner. Just stir the avocado a bit more for a
guacamole-style dip. Serve with tortilla
chips or crackers.
Jamie struck up a conversation with the Tollycraft next
to us who was now having cocktails on their aft deck after settling into their slip
next to us. Come to find out, they were
from Vero Beach as well. So after
exchanging introductions and a bit about ourselves, we felt like we had know
them for years. Peter, the captain, was from Canada well and as the small world boating would have it
they boated in the same area as Jamie did growing up. (I think to myself, seriously, we are getting
surrounded by Canadians wherever we go and it is starting to impact my
vocabulary. Right on, eh. Not sure if that is a good thing or not.)
As the sun starts to set, they offer to have us over for
dinner with them. We were happy to
accept the invitation. I offer to bring
the appetizer (my lobster salad). We sent
Barney over the side to their boat.
They, of course, loved him immediately.
We grab the salad and a loaf of
the ciabatta bread that I had also purchased at the bakery and headed over to
what proved to be a fun night with two great couples. I think this is likely just the beginning of
a friendship that we will have for a long time both in the Bahamas and in Vero