Some people mark their calendars by the back-to-school season, cooler evenings or bank holidays. But for gourmet palates, it’s the re-emergence of the spiny lobster. Menus on ParadiseIsland suddenly have a new headliner, claw-free but more flavorful than its northern cousin. Executive sous chef Shaniqua Darling at The Ocean Club, A Four Seasons Resort, puts it plainly: “Unlike their cold-water counterparts, Bahamian spiny lobsters have a rich, sweet and slightly briny flavor that reflects the warm, tropical waters where they are caught.”
Darling knows that when an ingredient is this good, her job is clear. “When the season begins, my favorite way to prepare or showcase spiny lobster on the menu is simply grilled with a blend of Bahamian spices, served with a side of citrus-infused butter or a fresh mango salsa,” she says. The char adds smoke, the citrus adds lift and the mango lets that natural sweetness ring. From there, she’ll steer it into a bright lobster curry or a pasta that lets the meat carry the sauce, not the reverse.
She honors the classics—boiling or grilling with Bahamian spices—then refines them with modern techniques and clean plating, preserving tradition while giving diners something new to remember.
