Stayin’ Alive

What not to do with lobsters. (Photo credit: Vivian Chan)

The other night, we decided to go big and brought home two live lobsters and fresh manila clams. Since we’re a household of die-hard seafood lovers, what could possibly be better than picking up fresh, live seafood for dinner? Our challenge, of course, was to keep it all alive until it was time to cook.

Intuition told us that lobsters and clams are ocean dwellers, so naturally, the best tactic would be to immerse them in water for safe-keeping, right? Wrong. Regardless of whether the water is fresh or salted, it’s a bad idea to fully immerse shellfish in water for storage. Within probably 15-20 minutes, the two previously very energetic lobsters were still.

Luckily, the clams could still be saved, and we had discovered the lobsters’ premature deaths quickly enough that our dinner could also still be salvaged. (We immediately brought about an inch of gently salted water to boil and steamed the two lobsters in covered pots right away.)

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Best seafood in town: Reykjavik’s Fish Company

(Originally posted on reKalibrate.com)

One of the things we’ve found, being in Reykjavik is that there is no shortage of fantastic places to eat. After a long day of diving, we went to check out the Fish Company on a recommendation from our dive guide the other night. “If you want the best seafood in the city, you should go to the Fish Company”, he said. Having dined there, I would say that if you want some of the best seafood in the world, go there. It was incredible. Continue reading