Florida Lobster or Spiny Lobster

The Florida Lobster, or Spiny Lobster is found in warm tropical waters and are harvested in the Florida Keys. They are quite striking - not at all like their northern cousins. They have a lovely spotted shell in a mottled brownish, greenish, blueish color and feature yellow or white spots on the tail. Spiny lobsters have numerous spines (thus the name) on their bodies and horns over their eyes.

One big difference between the Florida lobster and the Northern lobster is that Florida, or spiny lobsters don't have the big claw that has all that succulent meat. Therefore, some say that they are inferior eating, but in reality the tail which can be a bit larger than a New England lobster tail is just as good.

Florida lobster fishing lasts from Aug 6 to March 31. Since it is quite warm in the Keys during that time, it is not uncommon for people to amuse themselves by diving for spiny lobsters. Of course, permits are required and you must obey all limits as to size and amount you can keep. They are also available in the markets live during this time.

Florida lobster is prepared pretty much the same as a Northern lobster. The most popular way is to boil or steam them. Simply fill a pot with salt water (or fill up to the steamer basket if steaming) and bring the water just a bit below boiling. Stick your spiny lobsters in the pot and let them cook for 12 to 15 minutes (the larger the lobster the longer the cooking time). The lobster will be red when done and the meat will be white not opaque.

To insure the meat comes out easy, freeze your lobster before cooking. They can be frozen live and some say this is a more pleasant way to go rather than to be plunged into boiling water. You can keep them frozen for a couple of months, but 20 minutes is enough to help the meat separate. Before eating spiny lobsters, be sure to discard the vein that runs along the tail and the stomach.