Visit the Handelsman Flink in West Sweden for a safari with a difference

The family run Handelsman Flink operates fantastic lobster safaris, managed by Niclas the head chef. Take a trip with Niclas on his small fishing boat and fish for the black gold of the sea.

Never before have I eaten Lobster, let alone try to catch it! So when given the opportunity to fish for the exclusive black gold, I was rather curious. When I then learnt that at the end of the fishing trip, we'd bring back our catch, cook, prepare and finally eat it, I was definitely game on. Lobster fishing in the six week season starting from the end of September, was a unique and great fun. It's an experience I'd recommend for anyone fascinated by lobster and shellfish, loves small fishing boats and has a good sense of adventure.

Getting started involved, donning an incredibly unattractive security outfit, warm gloves and a hat. The suits are vital as they keep you snug and warm, and most importantly are buoyant, and will save your life in the unlikely event you fall into the sea. The group of nine of us were briefed on what to do if we did fall in. Basically, strap our wrists and ankles up with the Velcro cuffs so that no freezing water gets in!

Despite its size, the boat still managed to accumulate 28 knots. Although it wasn't windy or raining, there was a large swell, so trying to balance on the small fishing vessel was a job in itself. Sitting at the front of the boat was brilliant for the adrenaline. However, as you are thrown up and down like a puppet as the front of the boat hits each wave, I wouldn't recommend this for those with skinny bums or little bra support.

We travelled 10 nautical miles to the first lobster pot and pulled up starboard side to the marker. The first volunteer of the group hauled up the pot. This sounds easier than it really is. You need to bend over the boat, and fish the rope in with a long metal hook, then, haul up the next 20 metres with the heavy pot at the end. With my incredibly bad balance and freezing cold fingers, I stood no chance, so I left the hard work to those whose knees were slightly more springy and minds the were less wimpy than mine. We all waited patiently as each pot was pulled up. Had we caught the black gold of the sea? We pulled up around 20 pots, two of which had lobster. We had to throw two of the magnificent creatures back, the first because she was full of roe, and the second as he was a bit too small. Any lobster less then 80mm from head to the end of the body goes back in the sea to grow bigger and older. Lobsters of this size are around 6 years old. We caught around 30 crabs! However, this could have well been the reason why we didn't catch as much lobster. Crabs are supposedly a bit stupid and are happy bundling in together; they also like pinching lobsters. By getting out of dragging up the pots, I also escaped stuffing the bait net with smelly herring and launching them back down. But I was very good at moral support and cheering every time a pot came up.

It's not all hard work. We stopped off at a delightful fishing village for coffee, cinnamon buns and a bit of a chat. Clambering in and out of the boat with our heavy, puffer suits with low crotches was a bit of an effort for the ladies, but no-one minded too much. Picture opportunities are plenty in the archipelago. Even though we were a way off from the main shore, we never felt too far out, as we were surrounded by the many tiny islands. As the afternoon turned to early evening we were still out at sea on the boat. The light was still bright and the motionless fluffy clouds were low. We watched the sun set and each of the suspended clouds turned the most breathtaking shades of pink, orange, golden and then red. The atmosphere was almost surreal and the scenery was like something out of a Sci-Fi movie. Water propelled behind the boats engine, flowed like red ribbons. I could easily have been in another world, mystical and fantastical.

On arrival back to the shore, Niclas took us to his kitchen which was right next to where the fishing boat was moored. We all took turns in examining the lobsters and crabs. I'd never imagine I would calmly hold a huge lobster, with its sturdy active pincers clicking away. Then, came the dreaded moment when we had to put the poor chaps into the boiling pot. This was another job that I left to the others. It's a quick death, they were saying, and I know that it's true but it feels quite harsh. Niclas used blond beer and dill mixed into the boiling water and within moments the perfume smell of stock, and the near cooked lobster filled the air. As we'd only brought two lobster back, we had to tap into the 'spare ones' Niclas kept in pots near the hotel.

Our crash course on extracting the lobster meat from the claw was simple and straightforward. We all got to have a little taste of the arms - a great appetiser before freshening up, and being seated for dinner.

Dinner itself was very nice and posh. We had half of a delicious lobster each to start with, followed by a chunky wedge of halibut and our neatly prepared lobster claw. I am very pleased I now know how to eat lobster, and I understand why it's so precious and an absolute treat. They are truly beautiful creatures and it seems criminal to plonk them in a boiling pot of water and eat them. Still, I felt better with the knowledge that my lobster had a good free range life for at least six years before ending up on my plate.

One-night lobster package at Handelsman Flink costs from 3500 SEK (approximately £295) For more information or to book visit www.west-sweden.com.

• For more information on trips to Sweden visit www.visitsweden.co.uk.
• For more information on Gothenburg visit www.goteborg.com.
• SAS (www.flysas.com / 0870 60 727 727) offers flights from London Heathrow to Gothenburg from £108 pp return.
• Ryanair (www.ryanair.com / 08712 460 000) offers flights from London Stansted to Gothenburg, with fares starting from £10 one-way including taxes. Pick up a hire car from the airport and drive north for just over an hour.

The country's first floating hotel will open at the renowned Salt & Sill restaurant (www.saltosill.se) in West Sweden two hours north of Gothenburg in October, offering a new way to experience the beauty of the Bohuslän coast (with its archipelago of 3,000 islands) and enjoy the acclaimed seafood of the Taste of West Sweden accredited restaurant.

Built on Klädesholmen, also known as 'herring island', it will include six two-storey buildings on floating pontoons outside the restaurant. The hotel's 23 rooms with 48 beds will be ready for the start of the lobster season when people across the region celebrate the riches of lobsters, aka 'black gold'. The eco-friendly hotel will be secured to steel posts in the seabed and rubble, left over from the building work, will be used to construct a new reef outside the hotel to benefit fish and shellfish. The underside of the pontoons will not be painted making them a perfect home for shells and mussels and it is envisaged the underside of the hotel will act as a huge natural purification plant for the marine environment. Rooms will start from £149 per night on a b&b basis.

For more information on West Sweden visit www.westsweden.com.