My F&W
quick save (...)

Lobster Alive

Bay St. , Wesley House
Bridgetown , Barbados

Twice a week, Lobster Alive owner Art Taylor flies to Bequia Island to pick up about 700 pounds of Caribbean spiny lobster, which he then serves at this waterfront eatery on Carlisle Bay. The restaurant has a casual, beach shack—style design with an open kitchen, woven lampshades, and a shaded outdoor deck. Lobsters are handpicked from the open tank and then boiled in seawater, finished on the barbecue, and served with garlic butter. Live jazz adds to the experience on Tuesday, Thursday, and Saturday nights, as well as during Sunday lunch. Early reservations are a must, especially for dinner.

Last updated 2012-02-22 00:40:39 UTC
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.