Caribbean Lobster Season in the Mexican Caribbean — July to February

Caribbean spiny lobster is in season in Quintana Roo from July 1 through February 28. From March 1 to June 30 is the closed season (veda) and lobster cannot legally be served — we substitute fresh catch of the day.

Yes. During lobster season, our private chef service includes a tail-and-rice plate cooked on board with garlic butter, lime and a chilled white wine — add it on top of the yacht charter rate. See services/catering-and-chef-service-on-board.html.

Caribbean spiny lobster (Panulirus argus), the species native to the Mexican Caribbean. No claws like Maine lobster — all the meat is in the tail. Sustainable and locally caught from licensed Quintana Roo fishing cooperatives.

Most popular: grilled tail with garlic butter, lime and Mexican rice. Other options: thermidor (cream sauce), Yucatecan style with achiote and citrus, or à la talla (split, marinated, grilled). The chef cooks on the boat's galley or aft grill.

During the closed season (March 1 to June 30) we do NOT serve lobster — local fishing is suspended to protect the species and the Mesoamerican Reef. The chef substitutes fresh catch of the day: grouper, snapper, mahi-mahi, or shrimp. Quality is just as good.

Yes — any yacht in our fleet can host the private chef and lobster service. Yachts with full galleys can do the full menu on board; smaller yachts use a portable grill on the aft deck. Confirm when you book.