Lobster season in the Turks and Caicos is regulated by the government and is usually declared to go from August 1st through to March 1st every year. During this time, locals and tourists alike flock to the islands and naturally go crazy for lobster dishes.
At our own Guanahani Restaurant & Bar, the chef is a lady from South Africa, Jorika Mhende. Along her travels she’s put together an impressive repertoire of lobster recipes – so many, in fact, that you can order a different lobster dish every day of the week. Chef Mhende is happy to prepare a lobster for you anyway you want – broiled, baked, grilled, in garlic sauce, with lemon or cocktail sauce, in a stir fry, or as a risotto. Rest assured that whichever way you want to have your lobster served; Chef Mhende will be able to whip it up.
But lobster wasn’t always the delicacy it is today…
In the early 19th century, canned lobster meat was cheaper than a can of backed beans – just US$0.11 and US$.053, respectively! People back then used to feed it to their cats, to servants, and to prisoners simply because lobsters are bottom dwellers and considered, then, literally, at the bottom of the list to serve anyone you wanted to impress. That all started to change in the in the 1880’s when chefs realized that lobster meat tasted better when they cooked the animal alive instead of dead.
By the 1950’s, lobster was firmly established as a delicacy. It became the sort of thing nouveau riche women ordered for their weddings or parties.
However you like it is the way we’ll prepare it, so see you soon during lobster season!