Basic Spiny Lobster

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Florida Lobster

Plunge whole lobster or tails into boiling salted water & bring back to a boil. Lower the heat to a simmer and cover. (Boiling will toughen the meat.) Cook about 10 minutes per pound of lobster. Split top of shell with a sharp knife or kitchen shears & lift meat upward with a fork. Serve with melted butter & lemon juice or your favorite seafood sauce.

Butterfly the tail and place on a rack top side up. Brush meat with melted butter and broil till done.

Cut off the swimmerets with kitchen shears. Bend the shell backwards to crack it so it won't curl. Long skewers can also be used to prevent curling. Some of us butterfly the tails before grilling. Brush with 1/4 cup of melted butter mixed with 2 tsp. lemon juice and grill.

Steaming is the preferred method for many cooks. The whole lobster or just the tails can be steamed in the same manner as other types of seafood. Although cooking time can vary, it takes about 10 - 12 minutes to steam one pound of tails. For every pound over that, add 10 - 12 minutes more.

Easy way is to use kitchen shears to cut the top shell lengthwise and then use a sharp knife to cut down to (but not through) the underside shell. Spread open to "butterfly". You can also place the tails top side up on a cutting board and place a large, sharp knife down its length. Hit the knife with a mallet or your hand to split the shell.

Bring a large pot of water to a boil. Add 1 or 2 cans of beer. Poach (do not boil) tails till they curl and turn red. Remove and cool. Butterfly the tail and place meat side up on a baking sheet. Brush with melted butter and sprinkle with lemon juice, salt and pepper. Broil or grill till edges are brown and butter bubbles. Do not overcook.