The spiny lobster is characterized by numerous spines on the body, two large hooked horns over the eyes, a pair of long jointed antennae and five pairs of walking legs. It has mottled coloring of yellow, brown, orange and blue markings over the body and tail. The tail is segmented and can be rapidly curled under the body to propel the lobster backward.

Like all crustaceans, the spiny lobster molts or sheds its shell to grow. Its diet consists of clams, snails, seaweed and small marine organisms. Lobsters form a single line, called "marches," and move from shallow to deep water during seasonal migration.

Spiny lobsters are harvested using special traps at depths of 6 to 300 feet and are usually landed live. They are marketed as whole lobster, lobster tails, split tails and lobster meat. These products are available fresh or frozen, raw or cooked. The term "green" is used to refer to raw lobster.

An uncooked spiny lobster shell turns a bright red-orange when cooked. Spiny lobster tails can be boiled, steamed, grilled, deep-fried or broiled. The meat can be removed from the shell and used in many recipes.

Spiny lobster should be refrigerated at 32-38 degrees F and used within two days or stored in freezer at 0 degrees F for up to six months. Thaw frozen lobster in the refrigerator or under cold running water.

Following you will find several different recipes.

Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter

Remove the tail. Scrape any grit out of the head and chop the shell of the head in a food processor. Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red. Strain through a china cap and chill.

Combine the tomatoes, olive oil, red wine vinegar, basil, garlic, shallot, salt and pepper for the tomato relish and chill. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.

Remove the tails from the pot and, with kitchen shears, cut down the center underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and scrape it out. Salt and pepper the tails and brush them with butter.

Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the open side with butter.

Top tails with tomato relish and butter. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be grilled and served with the lobster tails.

More on Grilling Seafood

Creamy Crawfish Tails with Wild Rice

Wash rice and soak, if recommended on package.

Melt butter in large saucepan. Add carrots, celery and green onion, and saute' 3 or 4 minutes. Add water, bouillon cubes, salt, and drained rice. Bring to a boil and simmer, covered, until rice is tender and water is absorbed (about 40 minutes). (Add more water if needed to cook rice.)

Add crawfish tails and stir until blended.

Preheat oven to 375 degrees F. Mix soup, sherry, butter, and seasonings in a double boiler. Heat thoroughly. If sauce gets too thick, add more sherry.

Mix 2/3 of sauce with rice mixture and pour into a butter 2-2 1/2-quart casserole.

Bake 30 minutes.
Serve remaining sauce separately.
Serves 8-10.

Tomatoes stuffed with equal parts seasoned dry bread crumbs and Parmesan cheese, dotted with butter, may be slipped into the oven along with this dish, for an excellent meal.

BROILED FLORIDA LOBSTER

Preheat oven to 400 degrees. Prepare lobster--thaw, split down back, NOT all the way through so can be butterflied.

Place butter, parsley, and rest in bowl. Blend. Spread mixture over tails. Cook 6-8 minutes in oven depending on size (large tails may take 15-20 minutes). Serve with rice. Serves 4.

Lobster Flambé

Preparation time: 45 minutes
Cooking time: 10 minutes
serves 4

4 live lobsters, (about 1 lb. Each)
3-4 cloves fresh garlic
¼-½ cup melted butter
Garnish: fresh parsley and lemon wedges
1 large serving spoon of brandy

Remove and discard carapace, with strong kitchen shears cut tail along center of back, turn over and cut along center of underside. Remove meat in one piece, cut transversely to produce medallions. Peel and chop garlic leaving it rather coarse. Melt butter. Sauté garlic until it begins to brown. Add lobster medallions. Cook over high heat to keep lobster from becoming tough. Cook a few minutes. Do not overcook. Add brandy and set alight, as soon as flame extinguishes serve onto a warmed plate, drizzle with garlic butter, and garnish with fresh parsley and lemon wedges.