Gleaming hardwood floors and polished brass give a nautical flair to this second-floor 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 18 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 Barlovento is abalone sashimi with chipotle soy sauce, and El Doblón is a giant chop on the bone. Various sized lobsters and lobster tails are served with spinach puree and linguine or potato, while other options like Alaska king crab, conch, coconut shrimp, or beef medallions round out the menu. The dessert list is lengthy and mouthwatering, and if you're in the mood for a less formal meal, an oyster bar with a limited selection of the same menu sits on the pier near the entrance.
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