Keys Fisheries

Two words: lobster Reuben. Take two slabs of rye bread about the size of a manhole cover; add a sliced Florida lobster tail, sauerkraut, and Swiss cheese; slather the whole thing with Thousand Island dressing; and pan-fry until the bread is golden, the cheese melted, and the aroma enough to make grown men drool like babies. Sell 33,000 of them (at last count) and get ready to sell 33,000 (or 33 million) more. As good as it is, the Reuben isn't the only thing on the extensive menu. Stone crab, peel-and-eat shrimp, conch fritters, and the local catch (grilled, fried, or blackened) are first-rate too. They should be, for this joint ships the bounty of our local waters to restaurants nationwide, as well as supplies stone crabs to the famous Joe's in South Beach. On the other hand, there's that lobster Reuben.