Lobstermania

We're officially in lobster season in Florida and the great Panulirus argus, also known as Florida Lobster or Spiny Lobster, is a much-coveted delicacy in Florida culinary circles.

If you didn't have a "tickle stick" to prod the lobsters out of their crevasses and into your net bags a month ago, then you missed the fun and excitement of “mini-season,” the two-day window of opportunity for lobster enthusiasts to catch their own before the start of the commercial season.

But you don’t need to miss the opportunity to take home a couple lobsters, because they now can be found at select seafood markets through the end of March.

The reef system in our area is not "trap friendly," so local seafood retailers rely on divers to supply them with lobsters. Weather and water clarity are critical factors in harvesting, so it is best to call first to make sure they have some on any given day. 

Captain Kirk of Tony's Fish Market in Grant said they will carry lobsters "depending on the divers catch" every day throughout the season. The price for whole lobsters will be about $9.99 a pound and, unlike the Keys, they will offer larger lobsters that run as large as 9 lbs.

Imagine serving dinner guests a grilled, fire-engine red, 9-pound  Florida lobster on an over-sized sterling silver tray, garnished with grilled jumbo Florida shrimp, lemon wedges and drizzled with citrus butter.

Another source I recommend is Pelican Seafood in Fort Pierce, which also sells them by the tail (1/3-1/2 of each lobster is in the tail) for $29.99/lb. (there's the delicacy factor) and recommends grilling, baking or sautéing.

My favorite recipe is:     

Grilled Spiny Lobster with Warm Tomato Salad, Garlic Mashed Potatoes, Haricot Verts and Truffle Oil

• 3 T. liquid crab boil
• Water
• 3 Whole lemons
• 4 whole Spiny Lobsters
• 5 T. olive oil
• S&P
• 1 lb. haricots verts, cleaned and blanched
• 2 T.chopped shallots
• 1 pint red tear drop tomatoes
• 1 pint yellow tear drop tomatoes
• Garlic Mashed Potatoes (homemade or store-bought)
• White Truffle Oil
• l T. 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 the heat and cool. Preheat the grill. Split each lobster in half and season with 3 T. of the olive oil, s&p. Place each lobster, meat side down and grill for 3-4 minutes on each side, turning them every 2 minutes. In a large saute pan, over medium heat, add the remaining olive oil. When hot, add the haricot verts, season with s&p and saute for 2 minutes. Add the shallots and tomatoes. Season again. Continue to saute for 3-4 minutes or until tomatoes start to break their skin. Remove from heat. To serve: mound the warm potatoes in the center of each plate. Spoon the haricot verts and tomatoes around the potatoes and lay the grilled lobster on top. Drizzle the entire plate with truffle oil. Garnish with chives.