Lobster Anyone?

We discovered this entire street that turns into a giant restaurant our first night on Santa Cruz. As you walk along, someone tries to grab your attention with what's for dinner-whether it be lobster in varying size, seafood cazuela or fresh fish, cooked to your liking-fried, baked or grilled.

The first night for dinner we ordered the cazuela, a hearty and delicious seafood stew made with fish, shrimp, and lobster and served with rice and plantain. The cazuela caught our attention as it sizzled on the grill and one was enough to satisfy both our appetites!

The lobster was super-expensive for Ecuadorian restaurant prices but not compared to what you would pay for it in Canada. Unlike me, Ramanan needed a little convincing to try the lobster. He generally finds the meat bland and thinks it requires too much effort to remove the flesh from the tail. We celebtrated our last night in the Galapagos with a grilled lobster dinner. And contrary to what he thought, it was perfectly seasoned and delicious!