Anegada, lobster rolls

Anegada, in the British Virgin Islands, is 10 miles long, 2-1/2 miles wide and it’s highest point is only 28 feet. Named by the Spanish, Anegada translates to “drowned island”.

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.

Langostines are often barbequed in modified fuel barrels like these in front of the Anegada Reef Hotel. Fried conch fritters are a specialty of the region.

We didn’t make it to the Flash of Beauty restaurant and bar, but loved their weathered sign.

An open air taxi took us across the island to The Big Bamboo beach club on Loblolly Bay, a wonderful place to while away a day.

One can lounge in a hammock in the sea grape trees or beneath one of the many umbrellas along the beach.

We chose an umbrella and went in for a snorkel, the waters are abounding in colorful fish, coral gardens and sea turtles.

The open air bar at The Big Bamboo is covered with driftwood signs.

For years, visitors have used a magnifying glass to burn their messages onto found pieces of driftwood and then posted their signs in the bar.

The langoustines could not be fresher, they are simply served with melted butter, macaroni salad and vegetables.

Here is the keeper of the langoustine trap, located just yards from the kitchen.

Your author with a prime specimen.

After a fully satisfying day we hopped back on the boat and headed “home”.

A simple lobster roll on a summer day is perfection on a paper plate. Here’s how they’re made:

Lobster Rolls

This recipe will serve 2-4 people, you can increase ingredients proportionally if you’re lucky enough to have more lobster! No lobster? Not to worry, crabs or prawns will work too!

combine:

2 cups of lobster chunks

2 Tablespoons good quality mayonnaise

3 Tablespoons chopped celery

1 Tablespoon chopped tarragon (or chives, or parsley)
4 Tablespoons butter, melted

Brush melted butter onto a hot dog bun or brioche roll. Toast the bread in a skillet until golden brown on the cut side. Dress the bun with a little shredded lettuce and then pile on the lobster mixture!

Delightful with a glass of fresh squeezed lemonade.

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.

Lobster Rolls