Grilled
Simply, over flame
Grilled and basted with island butter and a touch of citrus, the purest way to taste sweet Caribbean lobster and our most-ordered preparation.
Caribbean lobster is not the cold-water lobster of New England. The warm-water spiny lobster — the kind that lives among Cayman's reefs — has no large front claws, and instead carries its sweet, firm meat in a generous tail. Many who try it say they prefer it.
It rewards a kitchen that knows when to stop. At SeaRock we cook Caribbean lobster simply and precisely — the right heat, island butter, a clean finish — so the natural sweetness of the tail is the thing you remember. It is a signature dish for good reason.
One ingredient, a few honest preparations. Each lets the lobster lead.
Grilled and basted with island butter and a touch of citrus, the purest way to taste sweet Caribbean lobster and our most-ordered preparation.
For the full table-centre occasion, a lobster tail alongside a fine cut, the land and the reef on one plate.
When the catch is exceptional, Chef Thushara may plate the day's lobster his own way. Ask your server what the kitchen is doing with it tonight.
If you are planning a trip around a great lobster dinner, a little timing knowledge helps. Here is what to know about Caribbean lobster on Grand Cayman.
The Cayman Islands protect their wild spiny lobster with a defined season through the cooler winter months, and a closed season the rest of the year so stocks stay healthy. We feature local lobster when the season and the catch allow it, and at other times source responsibly from regional Caribbean waters. If local lobster matters to you, mention it when you book and we will tell you exactly where things stand.
Sweeter and firmer than cold-water lobster, with a clean finish. Because the meat is concentrated in the tail, it takes beautifully to the grill — which is why a simple, well-judged preparation usually beats an elaborate one.
Come hungry, and let the kitchen guide the preparation. If it is your first Caribbean lobster, the simple grilled tail is the honest introduction. Pair it with a crisp white or a rum cocktail, and you have the centrepiece of a proper island dinner.
A great lobster dinner is mostly restraint. Sweet Caribbean lobster, treated simply, needs very little help from the kitchen.
SeaRock is a two-minute walk from the George Town cruise terminal, right on the harbour. See how lobster sits within the wider seafood menu, browse the full menus, and reserve your table.
“The Caribbean lobster was the best thing we ate all week. Sweet, perfectly grilled, not messed about with. Worth coming back to the island for.”
“Grew up on the island and SeaRock does our lobster justice. Simple, generous, beautifully cooked. That is all you want.”
Sweet local spiny lobster, plated with care on the George Town waterfront. Reserve your table at SeaRock.
