It's
not just Lobster, it's Florida Spiny Lobster
The
season is here! |
| Florida Spiny Lobster |
The Florida Spiny Lobster
season opened two weeks ago and the initial catches have been tremendous. I was
lucky enough to be in the Florida Keys last weekend and probably/did consumed
my body weight in lobster. In this post, we'll take a look at this treasure
from the sea and some of my favorite ways to prepare them.
The Florida Spiny
Lobster (also called Caribbean Spiny Lobster) season runs from mid August to the
end of March. They are found in reefs in the coastal waters of the Atlantic,
Gulf of Mexico and the Caribbean. The commercial harvest averages about 6
million pounds with an annual value of over 20 million dollars. Measured in
dollars, the spiny lobster fishery is the largest commercial fishery in
Florida. Because of the warmth and salinity of the waters where they are found,
they differ from a hard shell North Atlantic lobster. The meat is somewhat
firmer and the flavor is slightly saltier.
Spiny lobsters are mostly nocturnal for safety reasons. At night they feed on crabs and shrimp and during the day, the hide in crevasses in reefs for protection.
 |
| Tickle Stick |
When diving for spiny lobsters, you carry what's called a "tickle stick". You locate a lobster hiding in a hole then use this stick to tickle its under side, causing it to swim right out of the hole. The stick also has markings on it used to measure the body of the lobster. From the front of the shell to just above the tail the section must be 3" in length for the lobster to be legally harvested.
My favorite way to
prepare spiny lobster is either roasting or grilling. Baste the lobster meat
with this recipe below and be generous. The
extra fat will keep the
lobster moist, tender and flavorful.
 |
| Half Split Lobster |
If you're roasting a half split lobster, you can stuff the
body cavity with your favorite crab stuffing.
Garlic & Parsley
Butter Sauce
1/2 cup Unsalted Butter,
melted
5 cloves Garlic, minced
1/2 Lemon, juiced
2 Tbl. Extra Virgin Olive
Oil
2 Tbl. Flat leaf or Italian Parsley, chopped
Sea Salt to taste
In a small sauce pan,
heat the butter over medium heat. Add
the chopped garlic and cook while stirring, until golden in color. Remove from
the heat and immediately add the lemon juice and chopped parsley. Season the taste with good sea salt and enjoy!
Ciao,
Chef Joe
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