If desired, begin by removing the tomalley—a soft, green mass—from the body cavity. This piece is prized by certain lobster aficionados for its strong flavor. Others insist that it must be done before cooking. Set your Traeger grill’s temperature to 350 degrees. Melt the butter, then add the Cavender’s spice and minced garlic.
Put the lobster straight on the grill grate, meat side down. For 2 to 3 minutes, cook. The lobster is turned. Apply a thick layer of the spiced butter. Cook the meat for a further 2 to 3 minutes on the grill, then baste it with butter once more. Avoid overcooking. Fresh lime juice is added after one final butter brush. Hot off the griddle, serve.
How should a full Florida lobster be prepared?
Spiny lobsters can be cooked whole by dropping them head first into a large saucepan of salted boiling water. For large ones, simmer for at least 20 minutes after bringing the water back to a boil. Lobsters can also be boiled for a few minutes until the shell turns red, cooled, and then the meat is removed and slightly cooked. This meat can then be added to your favorite recipe or broiled.
One advantage of boiling your bugs is that you can cook with the entire body. To make lobster salad, take out the meat from the legs and the area around the bases of the legs. Use the leftover shells and guts to make fish stock by boiling them, or ground them up to make fish chum. Use the tail meat in your favorite dishes, such as pasta, lobster pizza, and lobster thermidor.
How is Florida Spiny Lobster prepared?
On high, preheat the broiler in the oven. Make sure the 4 lobsters are split open down the middle and place them on a baking sheet. Over the meat of each lobster tail, evenly distribute the softened butter. Each lobster tail should be lightly seasoned with salt and pepper. Place the lobsters on the center oven rack, underneath the broiler. Allow lobster to broil for about 7 minutes, or until just slightly cooked all the way through. Take the lobsters out of the oven and let them cool slightly. Hot lobster tails should be served with fresh lemon.
How should a lobster be prepared before cooking?
The lobster should be brushed with melted butter and, if preferred, seasoned with salt, pepper, and paprika.
Place the lobster tails in a baking dish, then add just enough liquid (approximately 1/2 cup) to the pan to cover the bottom.
What can I make with lobster from Florida?
Florida lobster connoisseurs don’t appear to disagree on how to prepare this coastal delicacy.
Frank Chivas, an executive chef at a restaurant, advised grilling them. There isn’t any other option.
However, Chivas and Tom Pritchard, his longtime buddy and the architect of many of his eateries, couldn’t agree on the next move.
One of the best chefs in America, Pritchard, said, “I like to start them out shell down.” “You need to safeguard the meat.”
Chivas, a native Floridian who frequently spends weeks diving and fishing in Lobsterland, sometimes known as the Florida Keys, had another idea.
He explained, “I like to chop them in half and lay the meat side down first. “You flip them over and add a little grouper stuffing after you let them cook for a few minutes.”
Never boil Florida lobster; it tastes best when it is grilled or broiled. For their cousins from Maine, reserve the large jug of water. The Caribbean spiny lobster does not have large, crushing claws, despite being similar. The tail contains all of its flesh and grills up beautifully.
During a special, two-day “mini season” at the end of July, recreational scuba divers and snorkelers have first dibs on Florida lobsters (no pun intended). The start of the regular fishing season for businesses was on August 6.
The first cargo often takes a few days, according to Rich Crepeau, manager of Save on Seafood in Gulfport. However, we always receive them fresh—never frozen—every week.
The demand for lobster affects its price. It had been hovering above $5 per pound (dockside) for years before falling to $3.18 in 2009–2010. Due to China’s desire for live Florida lobsters, prices last year reached an all-time high of $10.35 a pound. The cost of Florida lobster, however, has decreased in recent weeks, and Save on Seafood currently offers it for $9.99 a pound.
To make them simpler to cook, I used a band saw to split them in half, claimed Crepeau. The majority of my customers purchase crab cakes to grill them as stuffing, which is the ideal method.
Foodies frequently argue about which spiny lobster, from Maine or the Caribbean, tastes better. Some people assert that the cold-water lobster’s meat is denser and sweeter. The Caribbean lobster, which actually has a range from North Carolina to Brazil, is clearly different from the Maine or American lobster in that it lacks the latter’s enormous claws for defense and hunting. The main defense of the Caribbean or Florida lobster is its speed. It may disappear in an instant with a flip of the tail when confronted by a predator, leaving a diver perplexed and unarmed.
Due to the fact that both crustaceans and insects are invertebrates and belong to the same phylum, Arthropoda, sport divers frequently refer to Florida lobsters as “bugs.” The term “bug” alludes to the jointed appendages that insects and lobsters both have, including as legs, antennae, and mouthparts.
The typical spiny lobster weighs about 1 pound and has a carapace (the shell that covers its body) length of 3 inches. Smaller lobsters can’t be legally taken by divers because they are too “short.” More over three times as large, with a carapace length of 10 inches and a weight of more than 21 pounds, was the largest spiny lobster ever observed.
Compared to recreational divers, commercial fisherman catch two to three times as much lobster. After reaching a peak of 7.7 million during the 1996–1997 season, the commercial catch presently amounts to roughly 5 million pounds annually.
What is the ideal method for preparing lobster?
- Use a pot that can accommodate the lobsters comfortably, and add water to it until the edges are covered by about two inches of water. (Feel free to put the lobsters immediately to the pot or to a steaming rack.)
- For every quart of water, put 2 teaspoons of salt in. It would be best if you had sea salt.
- One at a time, add lobsters to the boiling water as it comes to a full boil. Over a high heat, bring the water to a rolling boil. Put the lobsters in the pot head first, close the lid, bring the water to a boil as soon as you can, and then begin the timer.
- For the first pound, steam a lobster for 7 minutes each pound. For each additional pound after that, add 3 minutes per pound. For an approximate timeline of cooking, see the graphic below. If the foam begins to bubble over, lower the heat.
- Utilizing tongs, carefully remove the lobsters from the pot. They are incredibly hot, so use caution. Before cracking, place in a sizable bowl to chill for five minutes.
preparing clams in addition to lobster? Put the lobsters on top of the clams in the netted bag, and then steam both at once.
Can you eat lobster from Florida?
As we previously noted, spiny lobster tastes great when added to nearly everything, including gumbo, macaroni & cheese, and omelettes. Its flavor is quite similar to crawfish, therefore one of its strongest points is how easily it can be included into almost any cuisine.
Purists can stick to the tail of the lobster, which is best cooked by boiling it first and then grilling it for a little time.
How do you prepare whole, frozen, precooked lobster?
- Over high heat, bring a saucepan of water to a boil.
- Put the lobster in the pot after turning off the heat.
- Give the lobster 8 to 10 minutes to soak in the boiling water.
- Check sure the lobster’s tail meat is thoroughly heated before removing it from the pot.
Is lobster from Florida a lobster?
The Caribbean spiny lobster, also known as the Florida spiny lobster, lives in tropical and subtropical seas of the Gulf of Mexico, Caribbean Sea, and Atlantic Ocean. The spines that cover their bodies and protrude forward to help protect them from predators are what give spiny lobsters their name. They fluctuate in hue from nearly white to a deep red-orange. Spiny lobsters are simple to recognize thanks to two sizable, cream-colored spots on the top of the second segment of the tail. Long antennae that they wave over their eyes to frighten away predators and smaller antenna-like structures called antennules that sense movement and detect chemicals in the water are both features of these animals.
The protective crevices and caverns of coral reefs, sponge flats, and other locations with hard bottoms are where adult spiny lobsters establish their homes. Female lobsters carry the bright orange eggs on their undersides until they turn brown and hatch during the lobster spawning season, which lasts from March to August. Larvae can be transported by currents for tens of thousands of kilometres before settling in shallow nearshore locations near seagrass and algae beds. They consume tiny snails and crabs for food. The lobsters remain solitary until they are young, at which point they start to group together around safe habitat in nearshore locations. Spiny lobsters move from the nursery grounds to the offshore reefs when they start to develop.
In order to avoid predators, lobsters hide in their dens during the day. They come out to forage for food a few hours after nightfall. Although lobsters will consume nearly anything, their preferred foods include urchins, clams, snails, and clam products. Several hours before daylight, the lobsters make their way back to the security of their dens.
A two-day sport season kicks off the spiny lobster recreational fishery in July. The final two Wednesdays and Thursdays of every July fall within this period. The regular season for spiny lobster runs from August 6 until March 31. Visit the Division of Marine Fisheries Management’s Lobster page of the FWC for information on the rules governing spiny lobster during the sport season and the regular season.
A spiny lobster can get as big as 15 pounds and takes about two years to reach the permissible harvesting size of a three-inch carapace. Between the commencement of the two-day sport season and Labor Day, the typical recreational harvest ranges from 1.5 to 2 million pounds.
Commercial harvest averaged over 5 million pounds per year from 2015 to 2019 and has an annual worth of over $40 million. The spiny lobster fishery is Florida’s second-largest commercial fishery in terms of money, after shrimp.
What does lobster from Florida taste like?
If you like lobster, chances are likely that you’ve tried both the Florida and Maine versions of this delectable seafood meal. But what, if any, distinction can be drawn between the two?
Because they have claws on their first three pairs of legs, Maine lobsters are regarded as the “genuine” lobsters in terms of their traditional appearance. Florida lobsters, sometimes known as spiny lobsters, can be identified by their long, spiny antennae and absence of claws.
The two species of lobsters are not closely related, despite the fact that they resemble one another (without the claws).
Most people think that a Maine lobster easily wins the “taste” contest since its flavor is more distinct and slightly sweet compared to a Florida lobster’s, which is somewhat more bland. It’s more than likely a Florida lobster if you purchase a lobster tail at a restaurant.
Do you season lobster water?
First, think about the size of the pot you’ll need to cook the lobsters. One lobster will fit easily in an 8-quart pot, and two or three will fit in a 16-quart pot. You’ll need to boil more than one pot of water if you’re preparing a lot of lobsters, or cook them in stages.
Boiling a sizable pot of salted water
Large pot should be 3/4 full of water. Each quart of water should have a spoonful of salt added. The water ought to be seawater-salty (in fact you can use clean sea water if you have it). Rapidly bring the water to a boil.
the lobsters into the saucepan from below:
Holding the lobster by the body, lower it into the boiling water head first and upside down. In this method, keep adding the live lobsters to the saucepan. Pot is covered.
Depending on size, boil lobsters for 7 to 14 minutes:
Keep track of when the water starts to boil once more. Depending on the size of the lobster, continue boiling it for 7 to 14 minutes or longer. A 1-pound lobster will take 7 to 10 minutes, a 1 1/4-pound lobster will take 8 to 12 minutes, and a 1 1/2-pound lobster will take 10 to 14 minutes. For every additional half pound, add two minutes. When finished, the lobsters should be a vivid bright red hue.
Keep in mind that larger lobsters will turn brilliant red before they are fully cooked, so you should pace your cooking rather than relying just on color.
You shouldn’t consume raw or undercooked lobster, as opposed to raw or undercooked fresh scallops or fish (think sushi). It doesn’t taste well when lobster meat is translucent and undercooked. It must be completely opaque throughout. Keep an eye on the time since rubbery meat results from overcooking.