All the lobsters devoured in the Maldives 🦞

From grilled to spice-braised, each one tastes of the sea My days in the Maldives felt like stumbling into a lobster paradise—from the moment I saw “Live Lobster” on the menu on my first day, I made a silent vow: I’d try every preparation possible. And let me tell you, the sweetness of fresh, live lobster is undeniable, but it’s the Maldivian chefs’ creativity that gives each crustacean its own unique soul. 🌊 The “unlocked” lobster preparations: So fresh you’ll lick the shell, with surprising spices Char-grilled lobster: A classic, but with a “juice-locking” trick. Live lobsters are cooked over charcoal 🔥, their shells turning a charred red; when you slice into them, juices drip down the sides. The meat carries a faint smokiness, springy enough to bounce on your tongue. A squeeze of lime cuts through the richness, blending the sea’s freshness with the warmth of the fire—simple, but utterly satisfying 😋. Cream-baked lobster: A cheese lover’s dream 🧀. Lobster meat is pulled into chunks, baked with melted Parmesan and light cream until bubbly, served in a shell-shaped dish. The cheese’s saltiness wraps around the lobster’s sweetness, each bite feeling like “a hug between the sea and the pasture.” Pair it with crispy bread to soak up the sauce—you’ll be licking your fingers clean 👅. Maldivian spiced lobster: This is the “local exclusive” surprise 🌶️. Chefs simmer whole lobsters in a sauce made with curry leaves, fresh coconut milk, local red chilies, and a pinch of turmeric. The spice layers are stunning: coconut milk softens the chili’s heat, while turmeric’s subtle bitterness brings out the lobster’s sweetness. It’s nothing like heavy curries—instead, it’s bright and island-fresh. Scoop every last drop of sauce with rice; you’ll go back for seconds 🍚. 👨🍳 The chef’s “little pride”: Anticipation when serving, joy when praised What touched me most wasn’t just the lobster—it was the chefs’ dedication. Once, we ordered the spiced lobster, and it was brought out by a local chef with a beard, his apron dotted with coconut milk, a shy smile on his face 😊. He set the plate down gently, saying “eat slowly” in broken Chinese. Ten minutes later, he returned, wiping his hands on his apron, and asked softly, “Good?” When we nodded, fork in hand, saying “Amazing! The spices are perfect,” his eyes lit up—like a kid given candy 🍬. He grinned, showing his teeth, repeating “Thank you! I love cook lobster” three times, then turned and walked away, pausing to give us a thumbs-up over his shoulder 👍. His satisfaction was brighter than our full bellies 🥰. 🏨 Ritz-Carlton’s “taste gems”: More than lobster, care in every detail Dining at the Ritz never disappointed. Our favorite spot? The overwater Italian restaurant—a glass house over the lagoon, with tropical fish swimming beneath our feet 🐠. At sunset, the sea turns golden-red 🌅, and we’d eat lobster pasta (shrimp mixed with tomato ragù, every strand coated in umami), while the napkins carried a faint gardenia scent. We went almost daily; eventually, the waiters smiled when they saw us: “Try the lobster risotto today? We used local coconut milk and saffron—you’ll love it.” Even room service had surprises. One lazy day, we ordered asparagus with black truffle—6 spears, bright green as if just picked 🌱, blanched and drizzled with olive oil, sprinkled with truffle shavings. Biting into them, they crisped with a “crunch,” carrying earthy sweetness. At 200 RMB, it was a splurge, but that “fresh-to-glow” taste made it worth it ✨. On our last day, we had lobster sashimi—dipped in a little wasabi and soy, so fresh it felt like holding the sea on our tongues 🌊. Suddenly, I understood why chefs always ask “Good?” The care in their cooking is more memorable than the flavor itself. #RitzCarltonMaldives #MaldivesLobster #IslandFood #TravelEats #RitzCarltonDining