In season you can find Art Taylor, the owner of Lobster Alive, flying his small single engine Cherokee aircraft several times a week to the holding tank in Bequia. A small island in the Grenadines known for its pristine waters, extra strong rum punch, and spiny Caribbean lobsters. He then transports them back to Barbados to the restaurant's big distribution tank.

In season the tank often has 2000 to 3000 pounds of Live Lobster in it - quite a sight to see! Beginning as a father and son operation, Art and Sam Taylor started selling fresh lobster to Barbados's hotels and restaurants. They quickly grew into a cooked take-away service by special request on the beach. Shortly after that the health inspector demanded they go the whole way or "wholesale only".

 So in 1998, a long time friend, and fellow musician with the local VSOP Jazz band Stu Jenkins, became the resident artist (designer) and the restaurant LOBSTER ALIVE and all that Jazz was created. After learning everything on the go, the restaurant soon grew to become a hit with international critics, restaurant guide books, and their many repeat guests. Now the restaurant seats up to 80 customers at a time, caters to weddings, private parties, boat trips, and has organically grown into one of the best live jazz hubs on the island.