Florida’s Spiny Lobster

image

Today I am thinking about one of my favorite crustaceans with the upcoming Florida mini lobster season which begins at 12:01am on July 27th. Followed by the ever popular and fun, Key West 4-day Lobsterfest in August.

While Maine lobster will always be my favorite, there are a couple of recipes suitable for Maine’s not as expensive (especially, if you caught them yourself!) but, also, not quite as sweet and a little stringy, spiny cousin🦂

Lobster Sliders

1 lobster, steamed, chilled, shelled and meat torn into small pieces
2 TBSP mayonnaise
2 TBSP sour cream
1/4 cup celery, chopped fine
2 TBSP Heinz dill relish
1 TBSP Fines Herbs, a blend of
parsley, chives and tarragon
sea salt and coarse ground black
pepper, to taste
2 TBSP butter
4 slider rolls
shredded lettuce
tomato

Directions:

Mix together lobster, mayo, sour cream, celery, relish, and Fines Herbs.
Melt the butter in a large skillet over medium high heat. Add the rolls, cut-side down, and cook until they are golden.
Divide lobster mixture among the four roll bottoms, top with a bit of shredded lettuce, a small, thin slice of tomato and the roll top.
Serve immediately.

**********************************

Cream of Lobster Soup

Ingredients:

6 (4 oz) lobster tails
1 stick butter
1/2 cup dry sherry
3 cups milk
1 cup heavy cream
cayenne, to taste
1/8 tsp paprika
sea salt and coarse ground
black pepper, to taste
1/4 tsp lemon juice
1 sprigs parsley, leaves only,
coarsely minced

Directions:

Melt 4 tablespoons of the butter in a large heavy bottomed pot over medium-high heat. Add the lobster tails, still in their shells and cook, stirring often, until the shells turn a deep red.
Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 15-20 minutes. To taste, add the cayenne, paprika, salt and pepper. Remove pot from the heat and set aside to cool. Once cooled enough to handle, strain the lobster mixture into a medium-large pot. Remove the lobster tail meat from the shell, coarsely chop lobster meat into small pieces and discard the shells.
Melt the remaining 2 tablespoons of butter in a large skillet. Add the lobster meat and heat until warmed through, 3-5 minutes, and then transfer the meat to the pot with the milk mixture.  Add lemon juice and adjust seasonings.
Ladle soup into bowls (should serve 2-4 depending on the bowl size).
Garnish a pinch of parsley leaves in the center.
Serve with a crusty bread and/or oyster crackers.

2 thoughts on “Florida’s Spiny Lobster

  1. When I lived on the Cote d’Azur, the beach boy used to sidle up to us in the morning when we arrived to stake our claim on the jetty and whisper ‘homard’ – one replied with a nod and a wink and later at lunch would tuck into that sweet sweet flesh. Heaven. As sounds your recette 🙂

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s