Thursday, September 18, 2014

Lobster, a sea-going favorite

Lobster was a favorite of the crew when I sailed on the USS Stein (DE-1065) in the mid-1970s. We baked it with butter and lemon, grilled over hot coals it on the flight deck and diced leftovers for salad. Our chef (a chief petty officer) was reprimanded for making an unauthorized purchase of lobster in Australia. And yours truly felt the wrath of the chief for noshing on leftovers after a surf and turf barbecue. I suspect lobster remains a seagoing favorite in the US Navy.

PACIFIC OCEAN (Aug. 31, 2014) -- Culinary Specialist 1st Class Marco A. Coll-Dimayo, left, from Rockford, Ill., and Culinary Specialist Seaman Apprentice Dontae R. Flint, from Suffolk, Va., prepare dinner for the crew aboard the guided-missile destroyer USS Dewey (DDG 105). Dewey is underway in the U.S. 3rd Fleet area of responsibility as part of the Carl Vinson Carrier Strike Group.

U.S. Navy photo by Mass Communication Specialist 3rd Class James Vazquez.

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