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RESTAURANT OF THE WEEK
A PERSONAL REVIEW OF RESTAURANTS AROUND THE WORLD

LOBSTER POT
GRAND CAYMAN, CAYMAN ISLANDS

This popular restaurant sits right on the Caribbean's edge in George Town.  It's two stories up so the view down below is good.  This is a pretty small place so I would definitely advise reserving a table.

The focal point of the menu here is lobster, of course!  It comes prepared in many different ways.  And depending on the season you have your choice of Caribbean spiny lobster or live Maine lobster flown in from the east coast of the U.S.  However I make it a point to  never  order Maine lobster when I'm out of the country.  The long distance shipping has got to add a lot to the cost so I enjoy my Maine lobsters when I'm home in the U.S.  By the way Maine or American lobsters have claws.  Caribbean spiny lobsters do not.

There are a number of interesting appetizers on the menu including one I had never heard of despite traveling extensively throughout the Caribbean.  It is called "Caribbean King Crab."  When I think of King Crab I think of the big, sharp pointed legs from Alaska.  In this case, the Caribbean King Crab comes from extremely deep water and only the claws are served.  Ironically they resemble a lobster claw and the meat is not unlike lobster.  You ought to try it if it's on the menu.

Everything has been good on the several times we've dined at the Lobster Pot.  I love the conch schnitzel (cracked conch) and my wife, who tires easily of seafood, swears by the prime rib.

If you've always wondered about turtle steak but have felt guilty about ordering it, this might be the place to give it a shot.  There is a turtle farm on Grand Cayman where they raise various types of sea turtles.  Most are turned loose into the wild to help the species recover from years of over hunting.  A few are kept for Cayman restaurants.  Personally I don't eat turtle steak now.  I did sample it in the 60s in the Florida keys before it began to be depleted and while it's okay, it's not something that I'd rave about.

Try to book your reservation about a half an hour before sunset.  It's a great place to watch the sun fade into the sea.  And on our last visit, they actually fed the tarpon each evening.  They'd take fish scraps down and throw 'em in for the gathering tarpon to enjoy.  The tarpon weren't huge by tarpon standards (probably 3 feet in length) but it was a sight that we had not seen before.

Happily, the Lobster Pot survived hurricane Ivan in September of 2004.  Not all restaurants were able to reopen.

Again reservations are essential at this place most any time of the year and mandatory during the winter high season.  You can ring 'em up at (345) 949-2736.  Some people even phone down there before arriving to secure space!  Their website is here.

OTHER GRAND CAYMAN RESTAURANT REVIEWS:

Almond Tree
Cracked Conch
Lonestar Bar & Grill


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