Florida Lobster
The spiny lobster (Palinurus argus) is a crustacean related to crabs, shrimp, crayfish and the Spanish lobster. Common names include crawfish (this is not the freshwater crawfish) and Florida lobster. In Florida, the spiny lobster is caught off the Florida Keys and around the southern tip of the state from waters of the Atlantic Ocean near the Florida Reef Tract.
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.
Click on the Recipe Category Florida Lobster for a listing of recipes. You should also check out our pages on Lobstering.
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You have got to love lobster. The sweet succulent meat. I love it. Keep the love.