Preperation Tips :

Store fresh and cooked spiny lobster meat in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper) at 32 degrees F for up to two days.

Keep frozen spiny lobster in the freezer at 0 degrees F for up to 6 months. Thaw in the refrigerator or under cold running water.

To remove the shell and flesh from a whole spiny lobster, twist the head and pull to break apart from the tail. Cut the shell along the back of the tail then break from the head to the tip of the tail or fan. Gently remove meat from the shell. Remove the sand vein by making a shallow cut along the back of the tail and rinsing under cold running water.

One pound of cooked spiny lobster meat yields four servings. One person can consume one to two spiny lobster tails.

Keep raw and cooked seafood seperate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting serfaces, sponges and your hands with hot soapy water.

RECIPES :

LOBSTER DEVINE :  (microwave recipe)

2 uncooked Florida spiny lobster tails,     2 tablespoons butter, melted and divided,     1/2 cup soft bread crumbs,       1/4 cup grated Cheddar cheese,            1 teaspoon grated onion,   Paprika

Thaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise. Bend tail backward to crack sharply in several places (prevents curling during cooking ). Arrange in glass or other microwave serving dish. Brush with 1 tablespoon butter. Combine remaining tablespoon of butter, bread crumbs, cheese and onion. Spread bread crumb mixture over surface of the lobster meat. Sprinkle with paprika. Microwave 2 minutes on high. Rotate dish one half turn. Microwave 2 additional minutes on high. Yield 2 servings.

Per serving : Calories 331, Calories from fat 171, Total Fat 19g, Saturated fat 12g, Cholesterol 93 mg, Total Carbohydrate 19g, Protein 19g

SUNSHINE LOBSTER SALAD BOWL:

3/4 pound cooked Florida lobster meat,    6 cups Florida lettuce, torn in small pieces, 2 medium Florida tomatoes, cut in bite size pieces,       1 cup grated Cheddar cheese,    1/2 cup sliced pitted ripe olives,     1/3 cup sliced Florida green onions, including tops,       1/2 cup creamy Ceasar salad dressing,  Whole pitted ripe olives

Cut lobster into 1/2 inch pieces. Combine lobster, lettuce, tomatoes, cheese, olives and green onions. Add dressing ; toss lightly. Garnish with ripe olives. Yield : 6 Servings.

Per serving : Calories 270, Calories from fat 150, Total fat 17g, Saturated fat 7g, Cholesterol 85 mg, Total carbohydrate 6g, Protein 23g.

BOILED LOBSTER : 

2 each 1 lb whole uncooked Florida lobsters, fresh or frozen,  3  tablespoons salt,   Clarified butter

Thaw lobster if frozen. In a 6-quart saucepan, bring 3 quarts of water and salt to a boil. Place lobsters in boiling water ; cover and return to boiling point. Reduce heat and simmer 12-15 minutes. ( Larger lobsters will take a little more cooking time.) Drain ; rinse with cold water for 1-2 minutes. Split and clean Lobsters. Served with clarified butter. Yield : 2 servings.

Per Serving : Calories 210, Calories from fat 30, Total fat 4g,  Saturated fat 0g, Cholesterol 285mg, Total Carbohydrate 2g, Protein 43g.

FLORIDA LOBSTER BISQUE :

2 each 2 lb Florida lobsters whole,   1 carrot, finely chopped,    1 onion finely chopped,     1 stalt celery, finely chopped,      1/2 lb butter,     2 cups white wine,   2 quarts fish stock,     1/2 teaspoon thyme,     3 bay leaves,    1/2 cup rice,     12 peppercorns,    1 cup tomato puree,     2 cups heavy cream,     1 cup brandy,    salt and pepper to taste       

Seperate lobster heads from tails. Cook tails in water 10 minutes. Set Aside.   Saute lobster heads, carrot, onion and celery in 1/4 pound butter, until lightly colored. Add wine, stock, thyme, bay leaves, rice, peppercorns, tomato puree and salt to taste. Simmer 45 minutes.  Strain bisque through fine sieve. Bring to second boil. Check seasoning. Add remaining 1/4 pound butter,. Add cream and brandy. Dice meat from lobster tails. Add to bisque and serve.

Serves: 12

BLUE LAGOON LOBSTER SALAD :

2 cups cooked lobster,  2 ripe pineapples,  2/3 cup diced celery,  1/2 cup macadamia nuts,  1/4 cup shredded coconut,    1/3 cup mayonnaise,   1/4 cup diced kiwi fruit,  Additional kiwi for garnish 

Drain and cut lobster into bite size pieces.  Cut pineapple in half lengthwise. Remove fruit from each half and save shells.  Cut pineapple into chunks.  Combine lobster, pineapple chunks, celery, macadamia nuts, coconut, mayonnaise and kiwi fruit.  Fill the pineapple halves with mixture and garnish with slice kiwi fruit. (White seedless grapes can be substituted for kiwi.)

Serves 4

FLORIDA LOBSTER AND CONCH CEVICHE :

Seafood : 2 cups diced conch steak,    2 cups poached and diced lobster

Vegetables :  1/4 cup diced Bermuda onion, 1/4 cup diced red bell pepper, 1/4 cup fresh corn, kernels seperated,  1/4 cup peeled and diced papaya, 1/8 cup fresh lime juice, 1/4 cup rice wine vinegar,  1/2 cup extra virgin olive oil,  1 teaspoon fresh chopped jalapeno peppers,   1 teaspoon honey,  2 tablespoons chopped cilantro leaves,  2 tablespoons chopped fresh basil,  2 tablespoons chopped mint leaves,   1/4 cup chopped scallions,  Salt and Pepper to taste,    Leafy greens and sliced bell peppers for garnishing.

Wash and clean seafood well. In a medium size glass bowl combine seafood, then wash vegetabls. Toss well. Add more seasoning according to taste, then marinate in the refrigerator for 3-5 hours, tossing occasionally to mix. Just before serving adjust seasonings.  Serve on a large bed of leafy greens with colorful bell pepper garnish.

Serves 8-10