Florida Lobster Season is Here
It’s lobster season in Florida, which means fresh Florida spiny lobster is back on the menu. Some of you may be lucky enough to be out catching your own lobsters, but if diving for dinner isn’t on the agenda, fresh spiny lobster is usually easy to find this time of year at local grocery stores and seafood markets. And if you’re driving through the Florida Keys during lobster season, don’t be surprised to see fresh lobster for sale right along the side of the road.
Florida spiny lobster is one of our favorite local seafoods. Unlike its cold-water Maine cousin, the spiny lobster doesn’t have large claws. Most of the sweet, firm meat is found in the tail, making it perfect for grilling, broiling, pasta, and this Caribbean-inspired coconut curry.
South Florida’s connection to the Caribbean makes this recipe feel right at home. Sweet chunks of Florida lobster are gently cooked in a fragrant coconut curry with garlic, ginger, peppers, thyme and fresh lime. Served over rice with creamy avocado and a squeeze of lime, it’s a completely different way to enjoy Florida lobster season.
Ingredients
For the Florida Spiny Lobster
- 4 Florida spiny lobster tails, about 6–8 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Juice of 1/2 lime
For the Coconut Curry
- 1 tablespoon coconut oil or olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
- 1 1/2 tablespoons Caribbean curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 sprigs fresh thyme
- 1 Roma tomato, diced
- 1 can (13.5 ounces) unsweetened full-fat coconut milk
- 1 cup seafood or lobster stock (make your own, recipe below)
- 1 whole Scotch bonnet pepper or 1 jalapeño
- 1 teaspoon brown sugar (optional)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
For Serving
- Jasmine rice or coconut rice
- 1 ripe Hass avocado, sliced
- Fresh lime wedges
- Chopped green onions
Instructions
1. Prepare the Florida Lobster
Remove the lobster meat from the shells and cut it into large bite-size pieces, approximately 1 1/2 inches. Toss the lobster gently with olive oil, salt, black pepper and the juice of half a lime. Set it aside while you prepare the curry.
Don’t throw away those shells. If you have the time, they’re excellent for making homemade lobster stock and can add even more Florida lobster flavor to the curry (see below).
2. Start the Curry
Heat the coconut oil or olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté for about 4 minutes, until they begin to soften.
Add the garlic and ginger cook for another minute.
3. Bloom the Spices
Add the Caribbean curry powder, cumin and turmeric. If you prefer a sweeter curry, add a teaspoon of brown sugar. Cook for 30–60 seconds while stirring constantly. Heating the spices directly in the oil helps release their flavors and aromas and creates a much more flavorful curry.
4. Build the Coconut Curry
Add the diced tomato and fresh thyme and cook for another 2 minutes.
Deglaze the pan with the lobster stock for one minute and then add in the coconut milk and Scotch Bonnet pepper, stirring everything together. Correct the seasoning with salt and pepper.
Bring the sauce to a gentle simmer and cook uncovered for approximately 8–10 minutes, allowing it to reduce and thicken slightly.
5. Add the Lobster
Reduce the heat if necessary to maintain a gentle simmer.
Add the lobster pieces and cook for approximately 4–6 minutes, stirring occasionally, just until the lobster meat is opaque and cooked through. Be careful not to overcook it. Florida spiny lobster can become tough when cooked too long.
Remove the Scotch bonnet pepper and thyme stems.
6. Finish with Lime
Stir in the juice of one lime and most of the chopped green onion. Save the greenest part of your green onion for a garnish. Taste the curry and season with additional salt and pepper as needed.
Serving Your Florida Lobster Coconut Curry
Spoon warm jasmine or coconut rice into shallow bowls and ladle the lobster coconut curry over the top.
Garnish with sliced avocado, chopped green onion and a lime wedge.
A squeeze of fresh lime just before eating really wakes up the coconut curry and complements the sweetness of the lobster.
Making Your Own “Quick” Lobster Stock
If you’re starting with whole lobster tails, save the shells. Simmering them with some vegetables and spices makes a simple stock that can replace the seafood stock in the recipe.
Ingredients:
- Shells from 4 Florida spiny lobster tails
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 celery stalk, chopped
- 1 small carrot, chopped
- 1 garlic clove, smashed
- 1 sprig fresh thyme
- 4–5 whole black peppercorns
- 3 cups cold water
- Lime peel (optional)
1. Break up the shells. After removing the lobster meat, rinse the shells briefly if necessary and break or cut them into several pieces. More exposed surface area means more flavor in the stock.
2. Sauté the shells first. Heat the olive oil or butter in a saucepan over medium-high heat. Add the lobster shells and cook for about 4–5 minutes, stirring occasionally. They’ll turn a deeper reddish-orange and become very fragrant. This is an important step because you’re developing much more flavor than you’d get by simply boiling the shells.
3. Add the vegetables. Add the onion, celery and carrot and cook for another 3–4 minutes. Add the garlic and cook for about 30 seconds.
4. Add the water and aromatics. Pour in 3 cups of cold water and add the thyme and peppercorns. If you want a subtle citrus note, add the small strip of lime peel. Bring it just to a boil, then immediately lower the heat to a gentle simmer.
5. Simmer for only 30 minutes. Unlike chicken or beef stock, seafood stock doesn’t improve from hours of cooking. If you start this at the very beginning, the timing should be perfect.
While it simmers, occasionally press the shells against the side of the pot with a wooden spoon to help release their flavor.
6. Strain and reduce if necessary. Pour everything through a fine-mesh strainer, pressing gently on the shells and vegetables.
You should end up with roughly 2 cups of light lobster stock. Save the extra stock in the refrigerator for another yummy lobster dish.
