Lorenzillo's

Lorenzillo's Review

Gleaming hardwood floors and polished brass give a nautical flair to this dining room, where fresh lobster is king. Lorenzillo's has long been a fixture in Cancún, where lobster is raised on the company's farm. That Caribbean lobster is shipped to Los Cabos and served in 14 ways (the simpler preparations—steamed or grilled with lots of melted butter—are best). Menu items are named after pirates and Caribbean marine history, so Sir Francis Drake is the rib-eye steak, El Barbolento is abalone sashimi with spicy diablo sauce, and El Doblón is a giant chop on the bone. If you desire a major lobster splurge, a 2-pounder served with spinach puree and linguine or potato sets you back more than $66. Other options—Alaska king crab, conch, coconut shrimp, or beef medallions—are more moderately priced. The dessert list is lengthy and mouthwatering. A less formal oyster bar with a limited selection of the same menu sits on the pier near the entrance.