Lobster Alive.

Lobster Alive is a Carlisle Bay staple defined by a sourcing story that sounds like something out of a novel. Because Barbadian waters are too deep for local spiny lobsters, owner Art Taylor flies his own private plane to the Grenadines twice a week to transport hundreds of pounds of fresh catch back to the island. This ensures the restaurant’s massive walk-in tank—which can hold up to 3,000 lobsters—is always stocked. The vibe is unapologetically casual, with tables set directly on the sand and a soundtrack provided by live jazz musicians who perform daily during the high season. While you can opt for steak or fish, the draw is the lobster, served simply grilled with garlic butter. It’s a quintessential beachfront experience where you can pivot from a midday swim to a seafood feast without ever putting on shoes.