Episode 606
Monster Lobster
Show Description: Chad Crawford catches bug fever as Spiny lobster mini-Season approaches. To cure his fever, Chad signs up in a tournament to catch the largest lobster.
When: Lobster Mini Season is July 29-30. Regular Lobster Season is August 6 through March 31.
Where: We found these particular monsters in Miami!
How Much: $65 plus costs of equipment and permits/stamp.
What You’ll Need: Mask, snorkel, fins, dive flag, bully net, tickle stick and gauge, gloves, Florida Saltwater Fishing permit and Lobster Stamp.
Resource Links: Miami Spiny Lobster Tournament
Florida Cooking: Herb and Butter Roasted Florida Spiny Lobster
Yield 2 to 4 Servings (as an appetizer)
Ingredients:
- 2 six to eight ounce Florida spiny lobster tails, removed from the shell
- 4 bamboo skewers (6 inch)
- Sea salt and fresh ground pepper to taste
- 1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
- Olive oil for cooking
- 1 tablespoon unsalted butter
- 1 Florida orange or grapefruit, peeled and segmented
- 1 cup micro greens or arugula
- 1 tablespoon fresh lemon juice
- 12 Spanish Queen and Kalamata olives, pitted
Preparation:
- Cut the lobster tails in half lengthwise.
- Pre heat a medium sized sauté pan over medium high heat.
- Insert the bamboo skewers into the middle of each of the halved lobster tails. Season the lobster tail meat with salt, pepper, and the fresh chopped herbs.
- Add 1 tablespoon of olive oil and butter to the pre heated pan. Carefully add the seasoned lobster skewers to the hot pan. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked. Make sure not to overcook the lobster. Remove the lobster skewers from the pan and let them cool slightly.
- In a small bowl, combine the micro greens or arugula with the lemon juice. Season the greens lightly with salt and pepper and toss to coat.
- To plate the dish, put a bed of the greens on a small platter. Artfully arrange the lobster skewers, citrus segments and olives. Serve immediately.
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