Dive and Dine
Most Caribbean vacation destinations have reputations for being outdoor adventure hotspots where you can indulge in everything from sailing and surfing to hiking and horseback riding. But Four Seasons Nevis, West Indies, takes adventure to a whole new level with their Dive and Dine program.
Here’s how it works: Nevisian dive master Ellis Chaderton and Four Seasons Nevis executive chef Andreas Donnerbauer (who is also a certified diver) take guests out in the morning to “secret” dive spots where they know there are lots of Caribbean spiny lobsters. Once guests are in the water, they attempt to lasso their own lobster.
That’s right, guests lasso their own lobsters. “It’s such a great experience,” says Four Seasons employee Tara MacIntyre. “I’ve seen guests get really competitive because they just don’t want to be the one who doesn’t catch a lobster.” And MacIntyre adds, “it’s so popular, it was recently featured on the Travel Channel.”
But the fun doesn’t end with just lassoing your lobster. Guests get to bring their lobsters back to the Resort (only one per guest, and provided they are large enough and are not females with eggs) where chef Donnerbauer gives a lesson in grilling them.
“The beach barbeque is just amazing,” says MacIntyre. “Chef Donnerbauer meets with guests and has each of them come up to the grill where he teaches them how to make a glaze sauce using locally grown ingredients that are in season. So, for example, if it’s mango season, he’ll have them make a mango glaze for their lobsters.”
Now that is what you call a truly unforgettable culinary experience.
