Cook, Catch & Eat: Lobster Safari
With Evening Or Lunchtime Meal.
In collaboration with Galway Bay Sea Foods, & Rouge Restaurant, Galway Bay Boat Tours offers a unique opportunity to enjoy a lobster safari, followed by a beautiful evening meal in a vibrant Galway restaurant, or lunch at our popular Seafood Centre.
A Once in a Life-Time Experience
Enjoy an exhilarating 2 hr. Harbour Tour of Galway Bay, with an additional ‘Catch, Cook & Eat Package’.
This tour views the historic fishing village where the famous Claddagh ring originated.
Starting at the end of Long Walk, which is only 5 mins walk from city centre, you will sail gently from the mouth of River Corrib towards Galway Bay, where you will see the rolling hills of Clare and the unique, beguiling limestone landscape of the Burren, one of Ireland’s designated UNESCO sites.
You will also enjoy a unique Lobster Safari, with the option of having your catch delivered & cooked at Rouge in the evening, or lunchtime meal at Dockside Deli: Galway Bay Seafoods.
If a member of your party doesn’t like lobster, meal alternatives are available.
Being on the ocean can be a transformative experience!
To celebrate the West’s prestigious 2018 Region of Gastronomy award, we have developed our Cook, Catch & Eat package in honour of Galway’s long history of fishing and ocean culture.
This boat tour offers you the opportunity to discover the regions boat-building & maritime history, including the tragedy now known as the Cleggan Disaster, as well as experience the exhilaration of being able to catch your own lobster and have it cooked by one of Galway’s talented chefs.
Create memories that will last forever!
Galway’s fresh, wild lobsters are nothing short of one of Ireland’s specialities.
Children thrive on the excitement of the Wild Atlantic.
Adults fall in love with our stories & everyone loves great seafood!
Give it a try!
Catch, Cook & Eat: Lobster Safari on Galway Bay
€59 per person for 2 hr Tour / Lobster Safari. Includes:
Set Lobster Dinner at Rouge
Lobster Lunch at Dockside Deli: Galway Bay Seafoods
Or, Meal of Choice (Either Location).
Unfortunately, this tour books out extremely quickly, so early booking is essential!
For weekend bookings we require 3 weeks notice. Weekdays a few days in advance (but still no guarantees).
Due to the high level of interest we recommend booking well in advance of your trip.
Fishing is in the veins of many traditional Galwegian families, and the wild Atlantic ocean continues to inspire great seafood cuisine & lifestyles.
Galway's contemporary seafood gastronomy has been inspired by centuries of shared cultural-encounters. And, there is no better family to showcase our Irish tradition than Galway Bay Seafoods.
Est. in 1950, this family business has grown over the last 70 years. With knowledge that has been passed down through generations & an infectious passion for seafood, they will provide you with genuine 100% Irish seafood culinary experience.
Galway Bay Seafood’s state-of-the-art processing and smoking facilities is an award-winning seafood retail centre and Ireland’s FIRST dedicated Seafood Cookery School.
From medieval to modern times, Galway has also enjoyed a special relationship with Brittany - hence why we work with Rouge.
Not only do we share the same sea-fauna and flora of our magical Wild Atlantic Ocean & two of the oldest living languages in Europe, Brezhoneg and Gaeilge, but much of our maritime history involves escapades of a cross-cultural seafaring nature with our Breton cousins.
For example, St Brendan the Navigator, who is said to have died at his sister’s monastery in Annaghdown, Galway, ventured to far off villages in Brittany, and many Breton merchants throughout the ages have visited Galway for trade.
Importantly, a love of seafood has connected Brittany & Galway for centuries:
In the late 1920s and early 1930s a shellfish merchant from Brittany, Marcel Samzun, established Ireland’s only tidal lobster pond in Cleggan, Co. Galway.
Marcel Samzun eventually relocated to a small creek behind Aughrusbeg pier on the mainland. The ponds formed an incredibly successful base for the collection, storage and shipping of lobsters, crawfish, winkles and other shellfish to France.
In 1949, Yann Fouere, a Breton political refugee who was granted asylum by the De Valera Government, joined Mr. Samzun. Changing his name by deed poll to Sean Mauger, he took over Cleggan Lobster Fisheries in 1955, thus consolidating a long seafood connection between the regions of Galway & Brittany.
This lovely story shows how Galway’s gastronomy is as much about shared cultural encounters, as well a fresh, nutritious produce.
In addition, Cleggan holds a special memory in the hearts of many fisher families, as it is the site of the Cleggan Disaster where 45 fishermen died due to a violent storm in 1927; a fate that the Ciaran Oliver’s grandfather & cousin’s were fortunate enough to escape.