Scuttlefish writer Owen James Burke is currently rambling around New Zealand in a camper van with a camera, surfboard and speargun in search of stories, waves and fish. We’re putting together a waterperson’s guide to the island nation, but meanwhile, we’ll be publishing stories and photographs, short updates along the way from the Yankee in Kiwiland. -CD
Photo: Owen James Burke.
This past week, I’ve been spending a lot of time rooting around in the kelp-laden rocks along the lobster-rich eastern shore of New Zealand, where spring tides bring the post-spawn crustaceans into the shallows.
So, naturally, having had lobster–or ‘crayfish’ as they’re known in New Zealand–about nine different ways (sashimi–still my favorite, steamed, seared in oil with chillies, curried, in a taco . . .) I couldn’t help but turn back and attempt to recreate the simple but classic New England lobster roll–or at least my South Pacific take on the dish–as I knew it growing up.