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RESTAURANT OF THE WEEK
THE LOBSTER POT
In researching Bermuda restaurants this one always came up first when it comes to seafood and I couldn't wait to dine here. I feared that the place would be overflowing with locals and tourists but since we got here very early, around 5:45pm, we were immediately seated. In fact, there was only one other couple in the entire restaurant at that time!
We carefully checked out the menu and began placing our orders. For starters I got an order of conch fritters and my wife went for a cup of conch chowder. I was looking forward to nice, crunchy conch fritters with a tangy tartar sauce and I wondered whether my wife's conch chowder would be "Manhattan" style with a red tomato base or "New England" style with a creamy base.
The conch fritters were some of the worst I've ever had. They were soft on the outside and odd on the inside. They had the consistency of Thanksgiving "dressing" back in the U.S. And they were served with some sort of foo-foo banana dipping sauce. I thought they were awful but my wife actually raved about them. I've just had too many "genuine" conch fritters all over the world and I'm a purist. And the soup was neither Manhattan or New England. It was a bit on the creamy side but yellow and I couldn't taste any conch meat in it. It didn't taste bad. It just didn't taste like conch.
We both decided to order the island's favorite fish for our main dish -- rockfish. Several different preparations were listed on the menu and I asked our server, as a local, to serve mine just the way he and most locals would have it. He immediately wrote down the mild curry sauce rendition. At least I think that's what it was. The menu mentions a Cajun sauce but this tasted more like a mild curry. My wife made her own choice and ordered her fish with a banana onion sauce. I know that sounds odd but they like using bananas to top fish throughout Bermuda.
Each dish came to the table in a little baking dish. My fish was so hot that the edges of it were crisp and it was so hot inside that it burned the top of my mouth. Fish should never be cooked to this degree. Perfectly cooked fish is "just done." And the sauce on mine absolutely overpowered the flavor of the fish. My wife could actually taste the flavor of her fish and it was not blazing hot like mine. I wished I had ordered her rendition because it was very, very good.
To cap this meal off my wife went with a brownie sundae and I actually had a dessert for a change, a rich chocolate mousse. Both were excellent.
Locals are going to hate me for saying less than favorable things about this beloved restaurant. But when we started doing reviews, I vowed to be dead honest and that's what I've done with this review.
I do know a little about seafood. We have lived in some of the major seafood centers of the United States--Massachusetts, Florida, Louisiana, Texas and California. We have sampled the best seafood in the world on our many trips to the Caribbean, Europe, Asia, South Pacific, Alaska, etc. And while living in Florida we had our own fishing boat and brought home hundreds of GAG grouper, red grouper, mangrove snapper, yellowtail snapper, sea bass, cobia, etc. And we got very good at preparing our catch.
Hopefully when you go to the Lobster Pot it will be perfect. We only had a chance to sample it once. Had we been able to dine there three or four times, I'm sure it would have been great. A place doesn't get a reputation like that for nothing!
Dinner tab with wine came to $138. They have a web site here.
ADDITIONAL BERMUDA RESTAURANT REVIEWS:
Freeport Seafood Restaurant - Royal Naval Dockyards