Board a traditional island langosta boat with a third-generation fisherman, haul traps in the bay, and feast on the Juan Fernández spiny lobster — arguably the finest in the Southern Hemisphere — grilled dockside with local herbs and Chilean white wine.
What to expect
Your private wooden chalupa departs Cumberland Bay at 09:00, threading between volcanic sea stacks to the lobster grounds where orange-buoyed traps mark the cooperative's territory. The fisherman explains the strict seasonal quotas that keep the stock healthy while you pull traps hand-over-hand — occasionally finding a Juan Fernández spiny lobster the size of a forearm. Back at the dock, a driftwood grill is lit and lobsters halved, brushed with garlic butter and local merquén chilli, and served with fresh bread, a cucumber salad, and a bottle of chilled Casablanca Valley Sauvignon Blanc. It is, simply, one of the great meals of the Pacific.
Good to know
Season runs October–April; confirm lobster season aligns with your sailing date. Book via the cooperative's contact form at least 3 weeks ahead. Maximum 4 guests for the private charter. Bring a light windbreaker — the bay can be breezy on the water.