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I wanted a night dive episode so much but that was over the top, man. Its so rare to see spanish CCC. Love to see you guys laughing and making delicious dishes. Thanks!
Im ashamed to say that I've only ever eaten lobster with butter and I have to say, you have opened me up to a whole new world of eating it. Thank you so much.
These small lobsters would be great for lobster tempura. Steamed until slightly undercooked and then flash fried with lemon or you can toss them is a spicy Asian sauce.
What a change of scenery. Love the night dive. It seems you have such a great life and one day, maybe one day, I will be there but until then I will love watching all the videos you share with us. Many Thanks!!!
It’s the same trend with all seafood IMO, the smaller specimens are always more work to clean but always taste better. Whether it’s a snapper, grouper or crustacean I have felt that always holds true. Only exceptions ime are fish like opah, tuna and billfish that have some ability to warm their blood. The meat quality of those does not degrade with size like white fleshed fish.
What distinguishes a Spanish lobster from a spiny lobster when looking at each, other than size? I was curious how Aaron could tell which ones were in season. It must be something obvious.
..in the southern caribbean we call them rock-lobster. i hunt them in the day with a torchlight and a mini lobstergun. shaft is 6mm and 20inch long and have a small weld-on minibarb. most i got in a day was 65. nobody really hunt them here. i dont really eat spinys anymore because i always got some rockys in my freezer..
There is no where on YT that makes me laugh, chills me out and has the best content as this channel! Hello Madeleine and Will...thank you Aaron for including us on your adventures! That recipe was killer!!!
I sent Will my candied orange zest recipe...it would be great with the Spanish lobster too. Zest oranges, simmer them in simple syrup (1 cup water w/ 1 cup sugar) for a few min, then spread on baking sheet with parchment paper and dry out in a low heat oven, then crush them in mortar/pestle or coffee grinder. Then coat the tails in the candied zest and sautee in butter. They are awesome!
I’m probably telling you something you already know, but be careful with continuing to dive when you get sinus pain. I continued to dive on a painful and hard to clear sinus and ended up rupturing it on the way back up. That was just the beginning of a few years of problems stemming from that sinus injury. Almost cost me my love of diving. I want to be able to keep watching your videos when I’m not out there myself.
I've surfed Sebastian Inlet in the middle of the night using the lights off the jetty to see and catch the waves and that had me sketched out. When you jumped in the water before you turned on the flashlight I said nope! That looked tasty. Got to love it when a dish comes together.
Awesome stuff. I'm pretty sure that's an Astrophyton muricatum, Giant Basket star . Nocturnal, a filter feeder, you won't see them during the day. I would LOVE to see more night dives.
Aaron- another great video as usual. You’re so kind to take CWC under your wing to show him how to navigate in the kitchen. I don’t know if you e seen his channel and any of his content but he could certainly use all the help he can get in the kitchen….. Thanks for giving us another 30 minutes of enjoyment!
I love your videos so much they are entertaining and informative . But tonight's I loved it when you were cooking in the kitchen and I saw the sparkle in your eye when the beautiful miss Madeline walked in. Thank you for all that you do to bring us awesome videos
love diving at night, never went on the backside. definetly going to try it next trip. So funny watching you cook with Will around , he just cant help himself !!😅😅 great teamwork , and a hearty yes to a little sugar with any tomato based sauces, just a touch cuts the acidic bite.
haha its like me watching him spearfish! def understand the feeling, he normally gives me my space but I always insist he helps so I don't mess it up 😂
pro tip: stainless key chain rings don't snap easily, tie the light off on a couple inches of 20lb mono so if it gets snagged on the reef it can break off in a sticky situation
I was a kid growing up in Miami in the mid-sixties these Spanish lobsters were my grandpa's go to bait for jewfish and grouper, he swore by these things. He was a big old dude and he used a hand line. Back in those days it was kind of funny thinking back. He wore a sport coat long pants, and a gangster style hat cover the flat top. I can remember going to dinner key and Coconut Grove and seeing the guys that caught the massive jewfish AKA goliath grouper, they probably weighed 800 to 1,000 lb. My grandpa only wanted the ones that weighed less than 80 lb. Those were the days 👍
I know only the highlights of your life make it to the worlds eyes but id do almost anything to enjoy that life with my kids! Dont forget to stop and look around every once in a while. It goes by fast🤙love the videos and good spirit
When we do night scuba dives on the big reefs we will sit and feed those basket stars. We hold the light steady just in front of the basket star and as the tiny fish and shrimp collect in the light move the light toward the basket star. It will catch them and roll them up.
Great video , that was a basket star , I think a "Weird basket sea star" , which I believe is mainly found in very deep water . Thanks for a great night dive !! I also put 2 teaspoons of sugar in most of my "wet" dishes , not for sweetness , but to balance out the bitterness from tomatoes etc , and it also acts with the salt to bring out the flavour of what you are cooking.
I'll never forget "The Night of The Spanish Lobster"I used to dive off Ft Lauderdale in the 90's off a kayak, one night me and my buddy Jeff caught about 60 Right before spiny opened....
Hey Aaron, Will, & Madeline....I absolutely love the content of your channel, especially when it involves shellfish. I heard you talking about the sugar in your tomato sauce and wanted to share this as some might not know it. I love tomatoes of any kind, but I have a hard time with them giving me severe heartburn & indigestion. I was told by a cook at a local seafood restaurant in my hometown of Clewiston Fl, to always put a little sugar in the tomato sauce of your recipe so that it will neutralize the acid. It does work, so that's the only way I cook tomatoes now. Keep up the great work on your channel, and I also wanted to tell you that I love the new look of your small boat.
That starfish looking thing is an Astrophyton muricatum. You probably haven't seen them, because during the day the curl up into a little ball that you wouldn't even notice.
Enjoyed that, thanks 👍 So funny watching Will, sitting on his hands, hovering around the cooker, gagging to get into the sauce, a true pro ! . Bon appetit, you three 😋 I love your catch n cooks, still waiting for my dinner invitation though !
Thanks again Aaron for great content. The lobsters look great poached in that sauce. I would suggest you try lightly panfrying them to a mild golden crust, then simmer them in the sauce
What a great video and recipe! Making my mouth water! In my spaghetti sauces I love to put sugar in there or sour cream. It helps alot with the acids in the spaghetti sauce. I have to try this one this year, my wife will love it Great content like always thanks for sharing!
Wow those underwater image where amazing just diving with a maglight! I love your cooking, we would get along in the kitchen! 😉that recipe look amazing! 🤤👌👍👊❤️
How is it Aaron that everything you cook always looks so dam good! My mouth is watering so bad! 😂 You’re so fortunate to be able to catch and cook such fresh produce.
Great video Aaron! What an amazing catch portion of your video, underwater at night obviously is going to be different, but it’s so beautiful in such a different way from daytime. The sauce looked so good, I’ve got to try that fried diablo. I grew up with my mom putting sugar in her spaghetti sauce. I don’t put as much as her, as I love the heat. The sugar just gives it that little sweetness. Love the banter you guys always have. Thanks for sharing!!!
I was so nervous watching you dive at night. Glad you didn’t run into any bull sharks. Just a sleeping nurse shark. That scares the crap out of me but I loved watching you. Recipe is really a tasty one. Wish I was sitting at that counter. Thanks for sharing
