Florida spiny lobster tails are mildly sweet with a coarse texture. This recipe is based on a classic Italian recipe for grilling crustaceans in the Adriatic: simple, uncomplicated, fresh. Don’t look for heavy breading; the purpose of the crumbs is to catch some good garlicky flavor. Plan on one lobster tail per person; if they're small, two will do.
Ingredients
- 6 whole spiny lobster tails
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- 3/4 cup plain dry bread crumbs or panko
- 1 tablespoon garlic, minced fine
- 1 tablespoon Italian parsley, finely chopped
- Salt and pepper to taste
- Lemon or lime wedges
Instructions
Make a slit down the length of the hard shells of the lobster tails. Carefully remove meat and set
aside shells. Scrape out the vein, and put in a mixing bowl with oils and bread crumbs or panko.
Mix well and add garlic, parsley, salt and pepper. Marinate for about 30 minutes. Place meat back in
shells. Heat grill. Place tails on grill, shell side down, close lid, and cook for about 8 minutes. Check
to see if flesh is opaque – you may need to cook another 2-3 minutes, depending on size. Serve
with lemon or lime.
VARIATION This method uses a technique by Keys fishermen. Combine melted butter or olive
oil, garlic and lemon juice. Cut lobster tails as described above, pull meat out so it’s on top of the
shell, and brush with butter, making sure to get butter in the shell below. Grill as above. As the liquid
beneath heats up, it “steams” the lobster.
