New Jersey Scuba Diving

u05 - AWOIS 7940

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H10224/86-88 -- OPR-C121-WH-86-88; SIDE-SCAN SONAR AND DIVER INVESTIGATION OF CONTACT SHOWING DEFINITE WRECK CHARACTERISTICS; DIVERS FOUND A DETERIORATED WOODEN VESSEL WITH ROTTED WOODEN DECK PLANKING WHICH WAS MOSTLY SILTED OVER BY SAND; ONLY LARGE DECK TIMBERS REMAIN; NO MACHINERY FOUND; RIBS WERE OBSERVED RISING UP OFF THE BOTTOM ALONG THE EASTERN SIDE OF WRECK; DIVER GAUGE LEAST DEPTH TAKEN ON TOWING BITS AT THE NORTHERN END OF WRECK; LARGE DECK TIMBERS WERE SEEN ON WESTERN SIDE OF WRECK; 50 FT SW OF MAIN WRECKAGE, DIVERS FOUND WHAT APPEARS TO BE A PORTION OF THE SAME WRECK, RUNNING NW-SE, WOODEN RAIL-LIKE TIMBERS STICKING UP OFF THE BOTTOM 6-8 INCHES; ALSO APPEARS TO BE DETERIORATED; ON SECOND DIVE, A PILE WAS DISCOVERED ABOUT HALFWAY DOWN THE WRECK AND A PNEUMATIC DEPTH GAUGE LEAST DEPTH OF 46 FT WAS TAKEN ON IT; BEAM MEASURED 40 FT; LENGTH WAS 120 FT. (ENTERED MSD 4/91)

AWOIS Database, Dive Sites, New Jersey Dive Sites, Sandy Hook Dive Sites,

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Lobstering - Cooking Your Catch

Boiling

Lobster

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters headfirst into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes.

More: Lobstering - Cooking Your Catch ...

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