This is the only coral island in the group, the rest of the BVI’s are volcanic. It was a favorite haunt of the pirates years ago and is home to many ship wrecks.
The island is remote and beautiful, and the home of Horsehoe Reef, one of the largest coral reefs in the world. You can see the reef in the photo above, as it breaks the waves of the mighty Atlantic and protects Loblolly Bay, a snorkeling paradise.
We visited Anegada by boat, you can also fly to the island. There is a small hotel and several restaurants and shops on the island, the poplulation is around 200 people.
As we disembarked, the first thing we saw were these lucious piles of conch meat just seperated from the shell, and this trap full of langoustines, a clawless, less-oily cousin to the lobster or shrimp.
This amazing sight brought to mind a favorite lobster roll recipe. The recipe is at the end of this post.
The langoustines could not be fresher, they are simply served with melted butter, macaroni salad and vegetables.
A simple lobster roll on a summer day is perfection on a paper plate. Here’s how they’re made:
4 Tablespoons butter, melted
Now, where’s that langoustine I put in my suitcase???
Click on the name of the island for more information on Anegada.
For a printable version of this recipe, click on the foodista widget below.