Looking to find the best lunch in Anguilla and then some? You’ll need to get on a boat and head to Scilly Cay for one of the best afternoons you’ll ever experience. CJ Travel Editor Sarah Greaves-Gabbadon explains.

1. On a Wednesday or Sunday, drive to Anguilla’s east coast fishing village of Island Harbour. Park at the pier; walk to its end; and wave in the direction of Scilly Cay, the islet just offshore. In less than five minutes, a small motorboat will pick you up for the free two-minute ride over.

2. Disembark at the sandy spit’s restaurant, a fixture here for more than 30 years, bordered by an iconic retaining wall fashioned from salvaged conch shells. Set up camp at a bench or table on the sand and under the shade of thatch-roofed palapa. Exhale.

3. As soon as you’re settled, mosey over to the bar and order up one of Scilly’s legendary “mind eraser” rum punches. Concocted with about a half-glass of Mount Gay Eclipse; a generous pour of Amaretto; and a splash of fruit juice, it’ll instantly put you in an island state of mind – and help soothe the sting of the pricey platter to come.

4. Your thirst slaked, now it’s time for main event: the crayfish for which Scilly is rightfully famous. The ginormous crustacean beats any lobster or crawfish you’ve ever tasted, and is only found on Anguilla. Which means that although Scilly’s short menu also features fish, chicken, and lobster plates, the crayfish is the thing to order. And while the wait for the grilled-to-order treat can be lengthy (Anguilla experts order ahead), it’ll be worth it.

5. While you wait, go for a dip at the tiny beach facing the mainland; chill on chaise on Scilly’s northern side; or head for the bar, where bands such as the Musical Brothers will strum you into serenity with lilting reggae tunes. Either are worthy diversions, but all three are best accompanied by another rum punch (or two).

6. It can take up to 45 minutes, but eventually your prize will arrive. Behold the four halves of flavorful crayfish, nestled on seagrape leaves and drizzled with a peanut citrus sauce. Accompanied by fresh fruit, a peppery pasta salad and a hunk of garlic baguette, it’s a feast worth waiting for.