A few years ago, my mariner husband and I loaded up our boat, a 48’ liveaboard, and headed from Miami, out across the Gulf Stream, to the Bahamas on a fishing and diving for dinner adventure with our three sons. We arrived in Bimini, Bahamas at daybreak and my husband took off to clear Customs after we had docked. When Walter returned, he was carrying two fresh loaves of bread, one Bahamian and one coconut. The aroma instantly had our mouths watering and we sliced off great hunks, slathering them with fresh butter for our breakfast.
Soon we were heading for the Gingerbreads to do some diving on these beautiful reefs. My husband stopped the boat on a promising spot and the boys jumped in to scout around for supper. From the wheelhouse I looked out on the undulating liquid jewel of ocean spread before me. In every direction there was nothing but flat, glassy seas and lazy, glossy ripples. The water was so clear I could observe my sons hunting at a depth of 30 ft or more, and watch as they swam their kills to the surface.
Walter reeled in a red grouper. Wordlessly, I walked over to my husband and handed him the pliers so he could remove the hook. And I reflected on my good fortune to find myself in such a heavenly place with my beautiful family on such a gorgeous day.
In the late afternoon we headed into Great Harbour Cay, where we docked for the evening. The bounty the boys hauled in from the sea included six nice lobster. I sautéed them for dinner in butter and garlic, along with fresh tomatoes and Vidalia onions. I then cooked some fettuccine, and whipped up the Alfredo sauce to bind it all together. Tantilizing smells reeled my family down below decks, where I served up this feast fit for a king. After the last mouthful was devoured, we sopped up the remaining sauce with Bahamian coconut bread. It was truly delicious.
To conserve water on our boat, I headed down the dock to the marina showers after supper. As I returned to our boat, I passed another docked boat with four people enjoying a nice dinner on their candle-lit deck. Soft music drifted through the night air as they clinked their wine glasses together. The full moon illuminated the surroundings like a magical nightlite.
I felt rather uncivilized walking past with my wet hair, wearing my palm tree embroidered pajamas, and Robert’s size 11 flip-flops. However, I doubted these glass-clinkers were feasting on fresh lobster, as we had just done, so I walked on past, content in the knowledge I had not missed out on one blessed thing that day.
Here is my Lobster Fettuccine Alfredo recipe which, if you have any imagination at all, may culinarily transport you to the Bahamas, and that night in my galley onboard the Wynward. Bon Appetit!
LOBSTER FETTUCCINE ALFREDO Serves 4-6
1 1/2 lbs spiny lobster meat
1/2 stick real unsalted butter
2 garlic cloves, minced
1 medium Vidalia onion, chopped
1 lb tomatos, chopped
1 lb dried fettuccine
6 tablespoons unsalted real butter
2 cups heavy cream
2 large garlic cloves, minced
1 1/2 cups finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh parsley for garnish, chopped (optional)
Using a very sharp fillet knife, remove the “skin” of the lobster, leaving only the white meat. Slice the meat into bite-sized pieces. Melt 1/2 stick butter in skillet on med-low heat. Add crushed garlic cloves and chopped onion. When onions turn clear, add lobster meat, sautéing gently until meat is no longer translucent. Remove lobster and keep warm. Add tomatoes to skillet and turn heat to low.
Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add heavy cream and bring to a boil, being careful not to let it burn. Cook until sauce has reduced slightly and thickened, about 5-7 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium heat. Add the Alfredo mixture and the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste.
Place a bed of Fettuccine Alfredo in the center of each plate. Top each bed with the lobster/tomato/onion mixture. Sprinkle with additional Parmesan and garnish with chopped parsley, if desired. Serve immediately.