Florida’s legendary spiny lobster “mini-season” runs from the last consecutive Wednesday and Thursday of July each year. The regular season begins Aug. 6 every year and runs through March 31.
The edible part of the Florida lobster is its tail, which has a softer-textured meat with a mild, sweet taste.
Seasonal lobstering in Florida is entertaining, and the reward is a fresh catch with easy food prep – just twist to separate the tail. Pinders has fresh Florida lobster for you, come by today and get yours.
$14.95 – Whole
$34.95 – Just Tail
Recipe: How To Prepare Florida Lobster
4 (6-9-ounce) Florida spiny lobster tails, split open in the shell
2 tablespoons unsalted butter, softened at room temperature
Favorite spice blend
Sea salt and fresh ground pepper, to taste
Preheat oven broiler on medium high. Place all 4 of the lobsters on a cookie sheet and make sure they are opened up down the middle. Evenly spread the softened butter over each of the lobster tails’ meat. Lightly season each lobster tail with salt and pepper. Place lobsters in the oven on the middle rack under the broiler. Let lobster cook under the broiler for about 7 minutes or until just barely cooked throughout. Remove lobsters from oven and let cool slightly. Serve lobster tails warm with fresh lemon.