July 5, 2005

The Wait Is Over

Florida spiny lobster will be available from August 6, 2005, through March 31, 2006 when Florida's commercial lobster fishermen harvest one of the world's premium delicacies. So prepare to enjoy a true Florida treasure. Visit your favorite seafood market or retail outlet, pick out a lobster tail or a whole lobster, and a tasty treat is in your immediate future. If your local market doesn't currently stock Florida spiny lobster, be sure to ask the staff to get some.

Although available statewide, Florida spiny lobster are caught primarily at the tip of Florida’s peninsula. In 2004, almost 5 million pounds of spiny lobster, valued at nearly $22 million, was harvested in Florida waters. Florida spiny lobsters are distinguished from American lobster by their lack of claws, and sharp, short spines along the length of the tail and body.

Cooking a Florida spiny lobster can be as easy as boiling or as intricate as baking with your favorite stuffing. Whether grilled, chilled, baked or broiled, the Florida lobster is always at the top of menu choices and one of the most appreciated recipe ingredients. It can be a stimulating center-of-the-plate item and blends perfectly with other foods.

Florida spiny lobster can be purchased fresh or frozen, whole or tails. When shopping for spiny lobster, look for shells free from large cracks and breaks. There is no meat in the legs, so other than appearance, broken or missing legs will not affect quality.

It is an industry practice to package frozen lobster in plastic bags. This practice is to protect the product from dehydration and freezer burn. Another protective method is to apply a thin coat of ice over the frozen lobster. This thin coat of ice is referred to as "glaze." When the thin coat of ice is excessive and you are charged lobster price for the ice, it becomes mislabeling. The net weight listed on the box must be the weight of the product. For example, if the net weight of the package is 10 pounds, then the "unglazed" weight of the product must be 10 pounds. For weighing purposes, the product should be rinsed only long enough to remove the glaze. It should also be noted that many seafood products including Florida lobster continue to lose weight after thawing, therefore most seafood should be cooked as soon as possible after thawing. Try the following recipe for a true Florida summer treat.

Sunshine Lobster Salad Bowl
3/4 pound cooked Florida spiny lobster meat
6 cups Florida lettuce, torn in small pieces
2 medium Florida tomatoes, cut in bite-size pieces
1 cup Cheddar cheese, grated
1/2 cup ripe olives, sliced, pitted
1/3 cup green onions, including tops, sliced
1/2 cup creamy Caesar salad dressing
Cut lobster into 1/2 inch pieces. Combine lobster, lettuce, tomatoes, cheese, olives and green onions. Add dressing, toss lightly and enjoy.

Yield: 6 servings.

Nutritional Values Per Serving:
Calories 453, Calories From Fat 283, Saturated Fat 10g, Protein 27g, Carbohydrates 17g, Total Fat 31g, Cholesterol 108mg

Consumers can request recipe brochures containing cooking tips online at www.FL-Seafood.com.

For more information:
Paul Balthrop
(850) 488-0163
balthrp@doacs.state.fl.us