New Jersey Scuba Diving

drydock

Drydock reef
Type:
artificial reef, drydock barge
Specs:
( 100 ft )
Sunk:
February 1979 - Sea Girt Artificial Reef
Sponsor:
Artificial Reef Committee
Depth:
75 ft
GPS:
40°07.759' -73°56.384'

A large rectangular wooden structure, now deteriorated. Many large fallen timbers ought to provide homes for lobsters, but they are disappointingly few and small, probably because this site is visited so often. The interior is full of stones and pipes. In 2006 it was pulverized under a large load of concrete.

Drydock reef
Drydock reef
Side-scan sonar image, 1998. The side walls have long-since collapsed.

Artificial Reef Sites, Artificial Reefs, Barges, Early Artificial Reefs, New Jersey Artificial Reef Sites, New Jersey Artificial Reefs, Sea Girt Artificial Reef,

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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 ...

Disclaimer:

I make no claim as to the accuracy, validity, or appropriateness of any information found in this website. I will not be responsible for the consequences of any action that is based upon information found here. Scuba diving is an adventure sport, and as always, you alone are responsible for your own safety and well being.

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