Florida Spiny Lobster is a famous Florida keys seafood specialty. Spiny Lobsters are different than their distant relative, the Maine, or North Eastern Lobster. Since the Spiny Lobster has no claws, meat is located in the tail of the animal and is delicious whether prepared by itself with melted butter or in creations like lobster salad. Have a look at the recipes below, or order your fresh Lobster Tails today!
- 1 - 2 Lobster Tails, Depending on Size
- Garlic Salt
Rinse and Clean Lobster Tails. Using a cutting bard and a large knife, place lobster tail on cutting board with the narrow, rounded part of the shell up. Place the knife at the top of the shell and slice through the shell from the top to the tail. Continue to cut downward through the meat until you reach the bottom of the shell. Do not cut all the way through! Use fingers to butterfly vein, and drain. On preheated medium grill, place the lobster shell side down. Lightly brush meat with butter and sprinkle with garlic salt. Cook until the bottom shell turns pink and the meat begins to turn opaque (about 6 minutes). Turn the meat side down to seer (about 2 minutes). Test doneness by inserting fork into the meat and turning it. To remove shell, place Lobster Tail meat side down on the plate. Simply plant your fork in the meat and peel the shell away.
The same process can be followed under a broiler. Try the BBQ style - it's like eating Surf and Turf all in one!
Lobster Rolls w/Curried Mayonnaise (Courtesy of Bobby Flay)
Curried Mayonnaise Ingredients:
- 2 tbsp. Olive Oil
- 1 Small Spanish Onion, Coarsely Chopped
- 3 Cloves Garlic, Coarsely Chopped
- 3 tbsp. Good Quality Curry Powder
- 2 cups Good Quality Mayonnaise
- 2 tbsp. Key Lime Juice
- Salt & Freshly Ground Pepper
Lobster Roll Ingredients:
- 3 cups Grilled Lobster Meat** (from 2 3 lB Lobsters)
- 1 large Stalk Celery cut into thick slices
- 1 cup finely diced Red Bell Pepper
- 1 cup finely diced Yellow Bell Pepper
- 1 Red Onion, finely chopped
- 2 cups Curried Mayonnaise
- 1 cup finely chopped Cilantro
- Salt and Freshly Ground Black Pepper
- 8 good quality Hot Dog or Hamburger Buns
- 1 Stick unsalted butter, at room temperature
Curried Mayonnaise Preparations:
Heat a medium saute pan on the grill or side burner over high heat. Add olive oil, onions, and garlic and cook until soft. Add curry powder, lower the heat to medium and cook for 10 minutes. Remove from heat & cool to room tempertaure. Combine the curry mixture, mayonnaise and lime juice in a food processor and blend until smooth. Season with salt and pepper. Refrigerate at least 2 hours.
Lobster Roll Preparations:
Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill split-side down, until golden brown, about 30 secs. Fill rolls with the lobster salad and arrange on platter.
Recipe yields 4 servings.
**Boil the Lobsters until cooked by way of pot with salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4-5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.
Grilled Spiny Lobster with a warm Tomato Salad, Garlic creamed New Potatoes and a drizzle of White Truffle Oil (Courtesy of Emeril Lagasse, 2000):
- 2 to 3 tbsp. liquid Crab Boil
- 3 Whole Lemons
- 4 Spiny Whole Lobster
- 5 tbsp. Olive Oil
- Freshly Ground Black Pepper
- 1 lb. Haricot verts, Cleaned & Blanched
- 2 tbsp. Chopped Shallots
- 1 Pint Red Tear Drop Tomatoes, Stemmed
- 1 Pint Yellow Tear Drop Tomatoes, Stemmed
- 4 cups Garlic Creamed New Potatoes, Hot
- Drizzle of White Truffle Oil
- 1 tbsp. Chopped Chives
In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add the lobsters and cook for 4 minutes. Remove from heat and cool. Preheat the grill. Split each lobster in half, season the meat with 3 tbsp. of the olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3-4 minutes on each side, turning the lobsters every 2 minutes. In a large saute pan over medium heat, add the remaining olive oil. When the oil is hot add the beans. Season with salt and pepper. Saute for 2 minutes. Add the shallots and tomatoes. Season with salt and pepper. Continue to saute for 3-4 minutes or until the tomoatoes start to break their skin. Remove from heat.
To Serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mixture around the potatoes. Lay the grilled lobster on top of the potatoes and drizzle the entire plate with the Truffle Oil. Garnish with chives.
Recipe yields 4 servings.