By Brigitta Wohlmuth

Due to strict fishing laws, the spiny-reef dwelling lobsters indigenous to our waters are a delicacy that can only be enjoyed from September until March so hurry up, your almost out of time! We are down to the final month of lobster season and if you haven’t had one yet then keep reading as we fill you in on some of the best places to go.

Let’s start with a local favorite of 69 years, the Lobster Pot. This restaurant is a staple in Bermuda’s culinary scene, best known for their mouth-watering lobster dishes and award-winning fish-chowder.

When the season started they were so busy, the Chef suspects they must have sold about 100 a day. “The secret is great service and excellent food!” says Chef Manuel.

He recommends that you also try guinea chick- a smaller variety of lobster that are actually more rare to come by.

 “I love to eat to eat guinea chicks, because they are much sweeter and the meat is also softer than lobster,” – says Chef Manuel

Henry VIII - 1/2 Broiled Lobster Creamy mashed potato in a potato ring. Served with fresh Market vegetables; zucchini and carrot. The lobster has been drizzled with lobster oil and lemon butter, to give it extra flavor and keep it moist. Garnished with local alfalfa sprout and radicchio. Pairs nicely with Sonoma-Cutrer Russian River Ranches Chardonnay

Henry VIII – 1/2 Broiled Lobster. Pairs nicely with
Sonoma-Cutrer Russian River Ranches, Chardonnay


So what’s the difference between a spiny Caribbean lobster and a red lobster from Maine you ask? Well, first of all spiny lobsters don’t have claws therefore all of the meat is found in their tail. The other big difference is that while Maine lobsters are typically steamed, the traditional way to prepare a spiny lobster is by broiling it.

The Bermuda Bistro at the Beach is great place to go for broiled lobster. They are conveniently located on Front Street in Hamilton and you can enjoy your meal outside on the terrace while you watch the locals come and go.

In Bermuda, a beautiful broiled spiny lobster served with stuffing, and melted butter, plus a side of veg & mashed potatoes is considered a meal fit for a king!

And speaking of kings… if you’re in Southampton then you must visit Henry VIII’s! The Tudor king was renowned for his love of fine food, wine and entertainment- and the restaurant named in his honors delivers all of the above, including a breath-taking view of the south-shore (and did we also mention amazing lobster?) Just look at the masterpiece that came out of their kitchen!

“As much as I can I try and use all local ingredients, from the lobster to the vegetables the only thing you see on the plate that wasn’t made on the island is the butter.” – Chef Suresh

COCONUT ROCK - 1/2 shell Lobster Thermidor. Pairs nicely with Au Contraire Russian River Chardonnay 2014

COCONUT ROCK – 1/2 shell Lobster Thermidor. Pairs nicely with Au Contraire Russian River Chardonnay 2014


If that doesn’t whet your appetite, then maybe a Thermidor-style lobster dish will. This classic recipe is another favored way to eat lobsters here on the island. It’s based on the French method, where the meat is cooked in a creamy hollandaise-like sauce then stuffed back into the shell and served with an oven-browned cheese crust.

Most restaurants serving lobster offer this option in their specials, but we recommend heading to Coconut Rock on Reid Street in Hamilton. Not only do they have a comfortable atmosphere with friendly service, the food is also reasonably priced.  If your lobster is smaller than average then they will compensate your meal by adding five tiger shrimp to your plate says the Manager Christian. (And we say good luck finding a deal like that elsewhere!)

Chop Fusion - “White Jungle” Lobster. Pairs nicely with Eroica Riesling.

Chop Fusion – “White Jungle” Lobster. Pairs nicely with Eroica Riesling.


When you fuse the flavors from the east with ingredients from the west, the result is magical. For a not-so-traditional Bermuda lobster dish you must try these specials!  Chop Fusion on upper Reid Street offer an exotic “White jungle” lobster, made with all white ingredients – like white pepper, coconut milk and lemongrass. Yumm, it’s sweet, creamy and packed with flavor!

But if you crave something that’s perhaps a little more familiar to the taste, then try the curried lobster at Rosa’s on Front Street. Since they won the Bermuda’s best fish sandwich competition last year their popularity has shot through the roof and their specials just keep getting better and better! Who would have thought that this Mexican restaurant could churn out such eclectic cuisine? Try it for yourself, we promise you won’t be disappointed!

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