Open season is on the horizon and it will soon be time to celebrate summer with a succulent treat plucked from the reef. Along Gulf and Atlantic waters opportunities abound for harvesting sweet spiny lobster, with a seasonally inspired dish the reward for a hard day’s work scouring the seafloor with lobster gauge in hand.
Held annually the last successive Wednesday and Thursday of July, mini season is your first opportunity to bag some bugs. Fortunately, if you’re not up for getting wet, spiny lobster can also be acquired fresh, frozen and alive from many sources. And unlike their clawed cousins to the north, the tail is what it’s all about. There are many ways to cook lobster and over the years we’ve tried them all. Butterflying the shells is my new favorite method of preparation, allowing the succulent meat to cook evenly throughout while also making for an attractive dish.
Ingredients:
For The Lobster
- Fresh Lobster Tail
- Butter
- Basil
- Oregano
- Paprika
- Tarragon
For The Corn
- Freshly Husked Sweet Corn
- Olive Oil
- Salt
- Pepper
For The Watermelon Salad
- Baby Arugula
- Watermelon Squares
- Thin Sliced Red Onion
- 1/4 Cup of Olive Oil
- 1/3 Cup of Freshly Squeezed Lemon Juice
- 1/4 Cup of Agave Nectar
- Crumbled Feta Cheese
Directions:
With a pre-rung lobster tail, take a pair of shears and cut down the center of the shell all the way to the base. Carefully spread the shell, loosen the meat and pull it through the narrow opening. Pinch the split shells together and rest the meat on top. Score the tail lengthwise, brush with herb-seasoned butter comprising basil, oregano, paprika and tarragon, and let the natural deliciousness speak for itself. Cook for 6 minutes over flaming charcoal.
Pairing perfectly with an afternoon grill session of buttered lobster is freshly husked sweet corn. Simply baste with olive oil, salt and pepper, and grill until slightly charred on all sides, turning every two minutes. Ten minutes max or the cob will be popping. Rounding out the trio of summer’s must-haves is a refreshing watermelon salad with thin sliced red onion. Homemade dressing consists of a 1/4 cup of olive oil, 1/3 cup of fresh squeezed lemon juice and 1/4 cup of agave nectar. Whisk until fully emulsified, then drizzle atop baby arugula and watermelon squares, finishing with crumbled feta cheese. Enjoy!
