How Bermuda Chefs Make a Baked Spiny Lobster Dish | Eater

"A Warwick, Bermuda seafood restaurant opened by fisherman Delvin Bean after he discovered he was catching more seafood than he could sell. Bean, who began fishing around age 18, learned to cook from his mother and shaped a menu inspired by her recipes, with a standout spiny lobster dish. Spiny lobster — prized locally for its sweeter flavor and generous tail meat — is the seasonal star (a seven-month season) that draws customers seeking very fresh shellfish. Chef Anthony U. Gomez readies the lobster by halving it lengthwise to retain meat on each side, seasoning it with garlic powder, lemon pepper, and paprika, roasting it, stuffing the shell toward the head, and glazing it with a lemon-butter-garlic sauce before plating with vegetables and rice; Gomez emphasizes that garlic powder is essential. Video coverage of the operation highlights that the lobsters are caught by the team, underscoring the restaurant’s focus on fresh, locally sourced seafood." - Avery Dalal