Billy's and Lulu's ...

Some days we get focused on things we probably shouldn't get focused on. We got up late (what's new), the frig was empty and we got a late start so ... why not go out to lunch. Since each stop brings new temptations, eating out is really a pretty easy trap to get into. So rather than fight it we headed to Lulu's http://www.lulusathomeport.com/.

This trendy waterside spot was just a few miles from our camp and since we've never been in Jimmy Buffet's sister's resturant before, we thought it a good choice. Located on the Intercoastal waterway and next to a small marina, this brightly painted eatery apparently attracts big crowds as there is a large overflow parking area and a large covered pavillion for those who have to wait to be seated.

Since we got there for lunch there was no wait but all the "primo" tables on the sunny deck were taken so we settled for one inside. All the exterior walls were actually large garage doors and were all raised so it was almost like eating outside anyway. The four-year old resturant's menu had a few goodies not found at your average diner. Sharon tried the BLT with fried green tomatoes and a spicey mayo/mustard concoction. We both can attest that it was delicious (she gave me a bite) and my gastro experiment was a little less exotic hamburger.

The resturant was a little on the pricey side but redeems itself with a great location, live music at night, an outside beach area with bar, and for those who insist on bringing the little ones; a sand box the size of Maryland. Our waitress was pleasant and we thought we'd ask if she knew where the best place to buy fresh seafood in the area. As it turned out, both her mother and father have worked at Billy's Seafood for the past fifteen years and if we wanted the best, go there. 'Down Highway 59 then west on County Road 10, all the way to the end' she said. So after lunch we made a bee-line for the place.

Billy's (http://www.billys-seafood.com/), another landmark in the area, is literally at the end of the line as county coad 10 ends at water's edge. There sits Billy's. Not exactly a candidate for the cover of Architectural Digest, but a real working fishing port, with real shrimp boats, nets, guys who actually have to fish everyday to make a living, large trays of iced seafood, and a generous dose of fish smell. Their motto "If it swims, We've got it" is pretty accurate. We found our way inside to be greated by our waitresses mother and tubs of iced shrimp of all sizes, fresh snapper, grouper, flounder, and red fish. Even though we'd just had lunch not too long ago, drooling soon started and , we knew we would need to buy something from this place before we left.

We orignally went there to find out how much it would cost to ship some fresh shrimp north (shipping costs more than the shrimp) but when that idea collapsed, 'what's for dinner' took precedent. At $6.99/lb the huge Royal Reds were our first choice. On sale, these huge shellfish were about 6 inches long and a bright red. We learned that they were a deep ocean critter normally netted in waters greater than 1500 feet. Their meat was 'sweeter' than most shrimp, closer to lobster; or so the person behind the counter said. So we asked for 3/4 of a pound of those and the same amount of the regular 'large' shrimp. Not real sure on how to cook these denizens of the deep, we inquired and learned it would be very easy. Boiling water, toss them in, wait one minute (no more) after the boil returned then get out the bib and cocktail sauce. Or... they said. "let us steam them for you". For $.50/lb, they'd cook them up and all we'd have to do is find the sauce, the bibs and the napkins. "It's a deal" we said and off our little pile of seafood delights went to the steamer. A couple of minutes later our treasure came out all packaged up to take back to camp.

Racing at Nascar speeds, we got home and began the feast. Knowing that we'd bought far too many of the little morsels to eat in one sitting, we thought that the ones left over would be great in the next day's salad. With wild abandon we began popping heads off (not as gross as it sounds) and de-shelling these little jewels. Lathered in melted butter or red cocktail sauce, this was seafood eating at its best. As advertised the Royal Reds were lobster-like. Sweet and meaty, the taste of really fresh seafood is far better than we're use to. As you may have guessed, none were left for the next days salad. Shameful, one might say but oh so good. If we can find time, we'll return to Billy's for another sample and the chance to say thanks for the great seafood experience. Another day livin' and eatin' the dream.