The second dive of the day produced no new crayfish but no matter. Time to feast! I dropped the rock lobsters off with some great friends, one of whom is something of a chef. She wanted to try something new and decided to do 1 as sashimi, 2 as lobster thermidor, and the rest were grilled. I couldn’t get enough of the sashimi and thermidor. Just an amazing ending to a great day.

Lobster Sashimi

Lobster Sashimi

Lobster Thermidor Before

Lobster Thermidor After

Grilled Lobster

Location: Wellington, Karori, New Zealand

Dive Number:   166 Bottom Time: 37m Time In: 10:48 a.m. Tank In: Max Depth: 16.50 ft Table Used:

Mix:   Air Safety Stop: 3m Time Out: 11:25 a.m. Tank Out: Average Depth: 12.50 ft Start Pressure Group:

Surface Interval:   1h 16m End Pressure Group:

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