For National Lobster Day, it’s only fitting that Floridian’s celebrate with our own spiny crustacean. The commercial season runs from August through March, according to Florida Department of Agriculture and Consumer Services and freshfromFlorida.com. The bulk of the harvest comes from Monroe, Miami-Dade, and Broward counties.
Herbed Florida Lobster
Yield: 2 to 4 as an appetizer
2 (6-8 ounce) Florida spiny lobster tails, removed from the shell
4 (6-inch) bamboo skewers (6 inch)
1 tablespoon freshly chopped herb mix, such as thyme, rosemary, and parsley
Olive oil for cooking
1 tablespoon unsalted butter
1 cup micro greens or arugula
1 tablespoon fresh lemon juice
1 orange or grapefruit, peeled and segmented
12 Spanish queen and/or kalamata olives, pitted
Sea salt and fresh ground pepper to taste
1. Cut the lobster tails in half, lengthwise. Preheat a medium-sized sauté pan over medium-high heat.
2. Insert the bamboo skewers into the middle of each of the halved lobster tails. Season the lobster tail meat with salt, pepper and fresh chopped herbs.
3. Add 1 tablespoon of olive oil and butter to the preheated 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.
4. 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.
5. To plate the dish, put a bed of the greens on a small platter. Arrange the lobster skewers, citrus segments and olives on top.