Posts Tagged ‘Lobster Recipe’

Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter

You have some whole lobster and have invited friends over. Someone suggested grilling those spiny delights but you have no idea how.  With this simple but tasty recipe they will think you are a grilling god(ess). Read more…

Simple Grilled Lobster

If you have been searching the Internet for Grilled Lobster Recipes, you have probably seen many that would take a master chef to produce. What with all the sauces, salsas and butters, not to mention the stuffings, salads and rice dishes. Here is a simple recipe that if you do any grilling you will be more than ready for and your guests will treat you like a grilling god.
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Marie’s Crawfish Chileau – Lobster

Soon you should have plenty of Florida Lobster. The Mini/Sport Lobster season is July 29-30, 2009 and regular season begins Aug. 6th. Here is a fun, tasty, quick and easy recipe you should give a try.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Marie Albury.
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Crab or Lobster Kabobs

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Appetizers, by Angela Cippolla.
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Crawfish-Lobster Pudding

Crawfish Pudding! If you aren’t familiar with seafood puddings you may look at this recipe title and quickly move on. But you really should give this a try.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Elsie Curry.
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Lobster-Crawfish Bisque

A Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Sandra A. Jordan.
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Lobster Flambé

By Ian KittoPreparation time: 45 minutes 
Cooking time: 10 minutes 
serves 4

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Broiled Florida Lobster

OK so you got some lobster tails, by hook or crook, and now you need a fast, easy and tasty recipe. This one is for you. Read more…

Creamy Crawfish Tails with Wild Rice

Your lobster hunting has been going well and you are looking for something a little different for the family. This is one that is sure to please everyone. Read more…

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.