Del-icious!: In celebration of the mighty crustacean

I've always loved being near the sea. My favourite Famous Five stories as a child were the adventures containing smugglers, caves and lighthouses. There's a mystery and allurement that really appeals to me. Trips to Cornwall as a child would fill me with excitement, much as beach combing still does today. My house is full of the 'treasures' I find at coasts. I was terrified while driving back across the Canadian border form San Francisco, mainly because my most prized souvenir was a piece of red anemone, bought from the most amazing little treasure shop on the seafront and I was afraid they may confiscate it. It is no surprise then that my love of all things ocean also extends to the wonderful things it produces to eat.

Prawns and lobster are two of my favourite foods. I have no problems with the preparation involved in enjoying these morsels, whether it's the killing or shelling. It's all worth it to get to the sweet nuggets of flesh, which usually require no more than a dip in some hot garlic butter and a squeeze or two of lemon juice.

"We'd like to invite you over for a lobster evening", said Shelley and Frank. I could hardly contain my excitement. Shelley, hailing from New Brunswick, naturally loves seafood and although Vancouver is on the North West of the Pacific ocean, the lobsters here are far more expensive than her part of the world, where they are more plentiful. This was a treat.

Shelley handled the live lobsters with so much care and respect it was obvious she was pretty well experienced. They were boiled simply in very salty water and presented as is.

On the table were cut lemons, garlic butter and regular butter, all kept warm in their little pots. There was also a cold pasta salad with large chunks of canned lobster and a potato salad. Simple and remarkable. Look at the size of that lobster's claw below.

Of course getting into the shells is no mean feat and an assortment of tools are required. Neil usually hates 'playing with food', once having almost passed out when a dish of crab curry in India came complete with shell. But, even he admits the taste and texture definitely outweighs the effort.

On another night, in what has become a bit of an annual tradition, we shared a true BC delicacy; spot prawns with Karl and Juenessa. Only available for about 6 weeks every year, they are heralded in with a festival and a chance to buy them directly from the boat.

Absolutely adored by Vancouver chefs they are sweet and firm fleshed. We buy them by the pound and bring them home very much alive.

Juenessa and Karl live in an old, (for Vancouver) 1970's building and have extensively renovated their home. It is beautiful with views right onto the ocean and city.

They have two patios, both perfect for late Spring beers. It's a pleasure to spend time there.

The prawns themselves need a mere 2 or 3 minutes of cooking. Any longer and an enzyme within them leaches into the water and makes them mildly dangerous to eat. They also become mushy which is not what you want. They are incredibly rich and sweet and need nothing other than a squeeze of lemon. Juenessa and I polished off a good 2 pounds between us while Karl and Neil plumped for barbecued chicken. Despite coming from a small island, the best seafood I have ever had is here in Vancouver. Yes, we are on the coast, but the sheer abundance and respect for the ocean's wares puts the UK to shame where, not so long ago, it was almost impossible to buy raw prawns. I haven't lived there for 12 years though, so maybe things have changed,