Let’s be clear…. You GRILL Spiny (Florida/Caribbean) Lobster! You DO NOT BOIL Spiny (Florida/Caribbean) Lobster! Why you might ask. Well, the science is unknown but, at a minimum, you are far less likely to overcook your bugs and, they integrate better in almost any recipe configuration you might come up with. So there.
With that matter cleared up, the rest is down to personal cooking/dining preference. Below are three great Spiny Lobster recipes, modified slightly from their originals, that are sure to get your taste buds humming.
Sweet Cream Butter Grilled Florida Spiny Lobster Tails
- 4 (6- to 9-ounce) spiny lobster tails, split open in the shell
- ¼ stick unsalted butter, softened at room temperature
- Sea salt to taste
- Fresh ground pepper to taste
- Preheat oven broiler on medium high.
- Evenly spread the softened butter over each of the lobster tails’ meat. Lightly season each lobster tail with salt and pepper.
- Grill the lobsters.
- Remove lobsters from grill and let cool slightly. Serve lobster tails warm with fresh lemon. Serves 4.
Crab-Stuffed Florida Lobster
- 2 whole lobsters, split lengthwise
- 1 tablespoon butter
- 1 tablespoon celery, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon flour
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- ¼ cup milk
- ½ cup crab meat, flaked
- 1 tablespoon butter, melted
- 3 tablespoons dry bread crumbs
- Remove lobster meat, rinse lobster body cavity thoroughly and set aside.
- In a small skillet, saute celery and shallot in butter until soft. Stir in flour, dry mustard, cayenne and milk; simmer until thickened. Add crab meat and spoon mixture into lobster body.
- Brush lobster meat with melted butter. Sprinkle bread crumbs and paprika over crab and lobster meat and spoon mixture into lobster body
- Grill, shell side down with lid on, until cooked through and lightly browned. Serves 2
- 1 ½ pounds cooked spiny lobster meat
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 1 tomato, finely chopped
- 6 cloves garlic, chopped
- 2 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1 bay leaf
- 8 black peppercorns
- ½ cup brandy
- ½ cup dry sherry
- 4 cups fish stock or bottled clam juice
- ¼ cup tomato paste
- ½ cup heavy cream
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Slice cooked lobster meat into medallions, reserving a few slices for garnish. Coarsely chop remaining slices; cover and chill.
- In a 6-quart stockpot, saute the vegetables, garlic, herbs and peppercorns in oil over medium-high heat until soft. Add the brandy and sherry, simmering until most of the liquid is evaporated. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally. Strain the stock into a large saucepan; discard remaining solids. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid. Stir in cream and simmer for an additional 5 minutes.
- Combine cornstarch and water in a small bowl and whisk into bisque.
- Simmer for 2 minutes, stirring, until slightly thickened. Add chopped lobster meat and simmer until lobster meat is heated through. Add salt and pepper. Discard bay leaf. Serve garnished with reserved lobster medallions. Serves 4-6.
These recipes may all be found in their original ay www.freshfromflorida.com
There are a vast array of opportunities to enjoy Spiny Lobster. If you start with the premise of GRILLED ONLY, you cannot go wrong.
Tight lines and Bon Appetit.