January 23, 2009
Florida Stone Crab And Spiny Lobster Team Up For Super Bowl XLIII
Score big points with your Super Bowl XLIII party guests by teaming up Florida stone crab and spiny lobster as the starting lineup on your menu. Since the game is in Tampa, it is quite appropriate to serve Florida seafood products that are in the peak of their harvest seasons. Whether your guests are wearing Cardinal red or Steelers black, serving these two culinary winners promises to be the football party play of the season.
The beauty of both Florida stone crabs and spiny lobsters is the preparation time is minimal. Florida stone crabs are purchased cooked and ready-to-eat. When you are ready to serve, just crack the shells by using a crab cracker or the back of a heavy spoon. and arrange on an attractive platter. Your guests can enjoy the delectable, sweet-tasting meat dipped in melted butter or your favorite signature sauce. The meat can also be picked from the claws and used as an ingredient in other recipes. Approximately 2.5 pounds of cooked stone crab claws will yield 1 pound of meat.
A cooked Florida spiny lobster produces a melt-in-your-mouth white meat that is a great teammate for your party. It has a mild and slightly sweet flavor. Normally, Florida’s spiny lobsters are either purchased whole or tail only. You should plan on about one pound per serving. Cooking and preparation time are minimal. Here are a few tips:
-- Cook lobster tail meat until opaque and plump.
-- Boiled lobster: Place in boiling salted water and simmer for 12 to 15 minutes. For tails only, simmer for 5 to 10 minutes depending on size.
-- Grilled lobster: Brush tail meat with olive oil and place on grill, meat side down, for 5-6 minutes per side.
-- To remove tail meat from a raw, whole lobster: Break tail section away from the body. Cut through the underside of the tail shell with kitchen shears. Pull shell apart from top to fan tip and remove meat. Remove the sand vein with a shallow cut along the top of the meat.
For Florida stone crab, spiny lobster and other seafood recipe ideas, visit www.FL-Seafood.com/recipes.
For more information:
Phyllis McCranie
(850) 488-0163
mccranp@doacs.state.fl.us
