We have really gone wacky for Lobster this trip (Hubby is a huge fan). We've tried it at a number of island restaurants over the years but this week we loved it so much at Pineapple Pete we went back again. The first time was Lobster Thermidor with a lovely Lobster Bisque to start. Then hubby had it grilled with garlic butter the second time and I have to say, it was marvelous. Being spoiled with Lobster from the East Coast which is so tender and tasty we've shied away from grilling lobster in St. Maarten because every time we had it around the island it's been dry and rubbery. Not at Pineapple Pete last night...it was moist, tender and so delicious. Pierre's restaurant is so well know for its Thermidor, It's nice to know his chefs can also cook a huge winner without the tasty sauce.

If you're lobster fans - we give the Head Pineapple two thumbs up!
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Glad you enjoyed it. Pineapple Pete does a good job on about anything but are known for their lobster thermidor.

Just curious. Thinking you had the Thermidor at Antoine's and wondering how Pineapple Pete's compared to it. Now that JP is no longer there not so certain I want to drive all the way into town to try it under the new managements kitchen expertise and not sure if Pierre is still the Chef there or not. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Pretty similar from what I recall but totally different setting and service.

Pat-I have yet to try Antoines and I'm sad I missed JP.

We walked by Antoines several times last week when we stayed in Phillipsberg and I was so tempted but then holiday stuff took over and we ended up elsewhere.

I must say that during the day Antoines was absolutely .... empty.

Jean Pierre is working as a waiter at one of the places on Old Street and I understand he's very happy doing so after all theses years of being 'the Boss'. He works a normal shift and goes home. Owning a restaurant is NOT an easy business to run.

My understanding is the bulk of the lunch trade at Antoine's is generally on the beach but the truth is, in town the businesses really depend on ship traffic and much of the ship people never make it that far up Main Street.

I'm looking for someone - anyone - to tell me the Thermidor is still as good as it always was. Someone? Anyone?

Still on a high about your accommodations? And you were worried! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

First, the unusual part.
We like Caribbean lobster more than Maine lobster. Now, before someone goes crazy about that statement, my wife's twin sister lived in Maine for many years so we often had fresh lobster there and at our house when they came to visit. Let's just say it's our personal oddity.
Part 2
Decision on Lobster Thermador @ Antoine's when we were there in January was that it was "very close" to what it has been in the past. Jean Pierre suggested we have dinner there since the chef is "still the same" when we saw him on Old Street. Pat's right, he is a happy man since he now works "normal" hours.

Sorry- you asked about Pineapple Pete. We never ate there, but we found that Capt. Olivers filled our craving for it. They have the grilled lobster on the buffet, and it is all you can eat. We never had a bad lobster there. Always fresh and hot off the grill. Well worth the trip from Club O, and the view of the bay certainly adds to the atmosphere.

Lisa and Tom and Teresa,

I get it even if I don't agree with regard to preferring Caribbean over Maine lobster, but the absolute truth is, I love them both. I wouldn't dream of asking about the availability of Caribbean lobster in the NE and I also wouldn't order a Maine lobster in SXM. That's just me..... but way back when, I come from Newfie stock and we loved to pull our lobsters straight from the trap to the boat to the pot!! Now that's some incredible lobster. Maybe that helps explains it?

Someone mentioned Caribbean lobster being 'chewier' and not as tender as Maine lobster so I asked a chef in a now defunct SXM restaurant. He told me there's basically not much difference but the chances are if you get a tough lobster, it's not about size or the type but the manner in which it's cooked, and an over-cooked lobster will be tough and rubbery. And we heard the same thing from a cook in a favorite RI lobster house so I believe it.

In Thermidor I'm not sure the type of lobster would make much of a big difference as long as the Thermidor sauce was delicious.

Soon........ <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

You are so right Pat,
Pierre at Pineapple Pete also said it's how you cook the lobster that determines how tender it is. He said he boils them first and then finishes it off with garlic butter on the grill. Either way it was wonderful even without the Thermidor sauce (I have to admit-my favorite) and we were lucky enough to enjoy it both ways. Now after enjoying THREE lobsters in a week I think I'm "lobstered out".
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Is that possible? LOL

I can eat either Maine or Caribbean lobster as long as they give me plenty of butter to dip it in or plenty of Thermidor sauce over it. I'm not picky. One year we were in Tortola and asked the taxi driver to take us to a place where we could have lobster. He took us to his cousin's restaurant in an alleyway near Roadtown where my meal, taken from the menu, was one of each with both a large dish of melted butter and the same of the Thermidor sauce. Only time I can remember that I couldn't eat everything.