From Iceland — Lobster Ship

Lobster Ship

Published August 24, 2007

Lobster Ship

Having never heard of the Lobster Ship before, I didn’t quite know what to expect, but with a name like that, I assumed it was a seafood restaurant. I soon found out the cabdriver had never heard of it either, but armed with the knowledge it was located by the old harbour, the boat was easy enough to find. As my girlfriend and I walked up the ramp we couldn’t help feeling we were about to embark on a journey.
After a tour of the boat, which was surprisingly large, consisting of three decks, two for dining and one lounge, we headed up to the top deck again. We took our seats at a cosy, candlelit table and were joined by our Danish tour-guide, manager and head-chef, Stig. Looking through the menu we noticed something was missing, there were no descriptions to be found next to any of the courses. This, Stig explained, served the purpose of flexibility. Instead of being imprisoned by the fixed menu description, it gives him the freedom to explore new and exciting things with every course he makes. From the way he talked about food and its preparation, it was easy to detect his genuine passion for preparing a good meal. Sensing our hunger and desire for a tasty dinner, Stig took away our menus and, with our consent, took it upon himself to decide what we should have.
As a starter our tentative waiter brought out traditional lobster soup (ISK 1350). The soup came with two large Icelandic lobster tails, garnished with garlic. The soup was without hesitation one of the best lobster soups either of us had tasted. Not too salty nor too creamy, but just right.
As a main course we were served a wonderful mixture of three courses, which consisted of grilled salmon, fried catfish and grilled halibut, served with vegetables and shellfish risotto and a truly savoury wine sauce (ISK 2850–3400). Along with a glass of white wine this made for a most pleasurable dinner, the catfish being my favourite.
After a short walk outside on the aft deck, catching some salty sea air, we returned to our tables to find a beautiful dessert waiting for us. The combination of melon, passion fruit and ice cream, was just the cherry on the top this journey of delight deserved. SH

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