Wayne Iaocono has been lobstering out of Menemsha harbor for 45 years.Mark Lovewell
Mr. Iaocono measures from the carapace, or top of the tail, to the eye socket to ensure the lobster is big enough to keep.Mark Lovewell
Mr. Iaocono lobsters in waters south of the Vineyard.Mark Lovewell
Lobster pots are divided into two sections: the kitchen and the parlor.Mark Lovewell
Jim Bradshaw, mate on the Java Rose out of Fairhaven, unloads the day's catch.Mark Lovewell
Betsy Larsen and her crew at Larsen's Fish Market cooked 17,095 lobsters last season.Mark Lovewell
It was a night of firsts for Denise, John and Anthony Collins: the family's first visit to Menemsha and 13-year old John's first time cracking a lobster.Mark Lovewell
Andrew Vandall and Chantal Booker of Bill Smith's Clambakes prepare a spread at Bend in the Road Beach.Mark Lovewell
Bill Smith's Clambakes cook about 5,000 lobsters a year.Mark Lovewell
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