Situated on the waterfront on North Church Street with a spectacular view of George Town harbour, the Lobster Pot restaurant has long been a favourite of 
locals and visitors alike. As this month’s Passenger Pick of the Month, we wanted to learn more about the story behind the Lobster Pot, so recently we caught up with restaurant general manager Niels Schulze-Gattermann.
PP: Niels, how long has the restaurant been in existence?
NSG: The Lobster Pot was established in 1965 and is the longest established restaurant on the Island. Operated by the same family for over 40 years, we have become a landmark that has gained legendary status as one of the most popular and highly cherished restaurants.
PP: Wow, over 50 years! What a legacy! That is so impressive. Your restaurant is one of our passengers’ favorites. They talk about it with great fondness, not only for the great food, but also for their wonderful memories over the years.
SG: Yes, in fact we celebrated our 50 Year Anniversary a few years ago, and wonderfully, we’re continuing to grow in popularity.
PP: We can see that. In fact we noticed that Lobster Pot was recently honored as one of the ‘founding organizations’ that has 50+ years of service to the people of the Cayman Islands at the 2019 Heroes Day celebration.
NSG: We are not just honored to attend the ‘National Hero’s Day’ ceremony but also receiving this special award and recognition of extraordinary contributions to the development, growth and of the Cayman Islands for over 50+ years.
PP: Quite an impressive honor! So tell us about your new deck.
NSG: The new deck is absolutely fabulous and we are so proud having made that addition to the restaurant during the renovation. The views are spectacular and being situated on the second floor assures a beautiful breeze throughout the year. The new deck has been such a hit with our guests and we look forward to many more dinner nights under the beautiful moon and star lit skies.
PP: You mentioned the renovation, the result of a terrible event that eventually brought the wonderful new deck and a lot more. Tell us about it.
NSG: Well, I wasn’t the Manager back then, Gunter Gosch was. So I’ll tell you the story from his perspective. It was 
Thanksgiving 2011, and the building caught fire on the afternoon of November 24th. At the time, owner Marcus Cumber said he wanted the restaurant to be back and running as soon as possible. We naively initially targeted a re-opening date of around Christmas. We were pushed back again and again as planning requirements for the needed roof replacement and renovation went through the approval process. We didn’t get the green light to begin actual construction on the building until January 2013. We had no idea it would take so long.
PP: We remember many conversations with Gunter during that time. He was incredibly patient and worked so hard bringing the restaurant through the prolonged renovation process and back on-line.
NSG: He sure did. And did a great job! The restaurant has been upgraded substantially including changes to the interior layout, new decor and the new seaside 1,100 square foot balcony. So we finally were able to open up in June 2013, over a year and a half later.
PP: It really is wonderful. Every seat on the deck offers a panoramic view of the sea, passing ships and local fishermen returning to clean their catch by the dock. And we understand that this same dock is where your chef gets his daily catch. Tell us more about that and some of your entrées.
NSG: You’re exactly right. Fresh fish has a whole new meaning at the Lobster Pot! With decades of proven recipes we have created many highly regarded signature dishes. The local ‘catch-of-the-day’ favorites include the Sesame Seared Yellowfin Tuna, Red Snapper with Almonds & Sauteed Bananas, Wahoo, Mahi Mahi, and of course, the Lobster! A must-try is our Cayman Trio, Broiled Lobster Tail, Grilled Mahi Mahi and Garlic Shrimp, or our ‘Pot’ which is a delicious fusion of lobster, giant prawns and crab. The prime Black Angus Beef or the Turtle Steak are other great options. And then there’s our unique version of Conch Fritters.
PP: Sounds absolutely delicious. Your wine collection is superb too. Who chooses the wines and where to you get most of the Vintages?
NSG: Most of the current wine list is thanks to Gunter, our past Manager who regrettably decided that it was time to move back to Europe after being part of the Lobster Pot’s success for the past 12 years. Of course I have given our 
current wine list my own touch throughout the year and will continue on striving to make it as versatile and interesting to our customers as possible.
PP: Tell us about your best signature drinks from your new bar.
NSG: Well, several of our own creations come to mind. Looking at our drink list you will find names like “Ivan the Terrible”, “Screaming Turtle” and “Captain Jack Sparrow” only to mention a few.
PP: Tell us more about your staff.
NSG: Due to the year and a half dormant time from the fire until we reopened, significant staff turnover was unavoidable. The restaurant has about 15 employees. The customer-facing front of house staff are all new, but the core kitchen staff have been maintained. We have an outstanding staff. I’m very proud of them.
PP: And who is your chef?
NSG: Our talented Executive Chef is Kerryann Burnett.
PP: The creator of the famous Kerryann’s Coconut Pie?
NSG: The one and the same!
PP: Wow, that’s a really great dessert!
NSG: Yes, Kerryann is an exceptional chef. She’s perfected her recipe to become a Cayman classic. I’m so proud of her.
PP: We have fallen in love with the Lobster Burger you offer at lunch on Fridays. Wow is that good!
NSG: TGIF at Lobster Pot means the Lobster Burger! And only at Friday lunch. So make sure you make your reservation to secure 
your burger and start the weekend right. First come- first serve. It has become so popular that some Fridays we’ve sold out of the Lobster Burger. For many locals and frequent visitors, it’s become a Friday must.
PP: It’s certainly become a Friday must for us! So we heard that you hosted the Miss Cayman Islands contestants a few weeks ago. Tough duty, huh?
NSG: We did. It was a great day. Beautiful young ladies.
PP: Tell us about it.
NSG: The Miss Cayman Islands contestants were exposed to fine-dining etiquette training at the Lobster Pot in August. We sponsored the event for the Miss Cayman Islands pageant and trainers, during which the ladies were tutored by Protocol Coordinator Meloney Syms on what customs and table manners that would be appropriate for a future ambassador – or for any dining experience. During the four-
course meal the ladies demonstrated the practical side in areas ranging from silverware choices to making formal toasts. It was such an honor and privilege to host the ‘Miss Cayman Islands Universe Contestants – Dining Etiquette Tutorial’ and we wish all contestants all the best in any of their future endeavors.
PP: Folks, the new Lobster Pot is really outstanding. Enjoy the fresh new menu as well as some old favorites and pay them a visit soon! You can complement any of their delicious dishes with one of the wines from their very well-selected wine list. Lobster Pot’s warm and cozy Wine Bar also means you can enjoy a pre-dinner drink or cocktail, or settle in at the bar for the evening and sample a signature dish. This is a don’t miss opportunity.