Dining at the Seaside Restaurant at the 'Inn at Robert's Grove' on the Placencia Peninsula

Behind every top restaurant is a terrific chef. At The Inn at Robert's Grove that distinction goes to our North American trained chef Frank DaSilva, who is responsible for turning out the acclaimed cuisine served daily in our Seaside Restaurant.

Frank's creations span the world with favorites influenced by Caribbean, Latin American, Mediterranean, and Pacific Rim traditions. The Restaurant at Robert's Grove serves three meals daily and prepares the best picnics on the Peninsula for Robert's Grove day trips. All baking is done on the premises.

Along with the support of a great food and beverage staff, Frank makes dining at Robert's Grove Seaside Restaurant a culinary adventure not to be missed.

During Lobster Season in Belize, the menu at the Inn at Roberts's Grove Seaside Restaurant offers Curried Coconut Caribbean Lobster.

For BELIZEmagazine.com Frank DaSilva gave up his secret recipe:

What you need to prepare: 4 Medium Sized Lobster 4 Teaspoons Curry Powder 1 Red Pepper thinly sliced 1 Orange Pepper thinly sliced 1 Green Pepper, thinly sliced 2 Small Habanero Peppers thinly sliced 1 Leek thinly sliced 1 Teaspoon Italian Seasoning 3 Cups Coconut Milk 1 Cup Fresh Chopped Tomato 6 Tablespoons Olive Oil

Remove lobster meat from shells. Reserve shells. In large sauce pan heat 4 tablespoons olive oil, add curry and let cook, stirring for one minute. Add leeks, peppers, Italian seasoning and stir for three minutes. Add coconut milk, fresh tomato and simmer for 3 minutes. In separate pan sauté Lobster in remaining olive oil for one minute, than add to curry mixture, simmer five minutes. Boil shells to bring out red color. Serve curried lobster mixture in shells or over white rice.