Learn how to boil spiny lobsters. With just a large pot of salted water, you can have tender, delicious lobster meat in minutes. Whether you’re preparing a fresh catch or buying from the store, follow these simple steps to get the best results.
Caribbean Spiny Lobster vs. Maine Lobster
Maine lobsters (also referred to as cold-water lobsters) have large claws and tails with sweet, tender meat. They’re found in the North East and known for their rich, buttery flavor.
Florida spiny lobsters don't have claws. Their meat is located in their tails. These lobsters grow in in the Atlantic Ocean and Gulf of America, particularly near the Florida Keys and the Caribbean.
The taste of spiny lobsters is similar to Maine lobsters. The meat of spiny lobsters is slightly firmer than Maine lobsters and has a similar sweet taste.
If you’re used to eating Maine lobster, you’ll notice the difference right away. Florida spiny lobster meat is leaner, but when cooked fresh every bit as delicious!
Where to Get Florida Spiny Lobster in Florida
If you’re in Florida, you can find fresh spiny lobster at local seafood markets, especially in the Keys.
You can get them live in fish markets in Miami and Key West during lobster season which runs from August through March.
How Does Spiny Lobster Taste?
In my experience, the smaller the lobsters are, the better they taste. If you're buying from a seafood market, get four smaller spiny lobsters instead of two or three large ones. The meat is usually sweeter and more tender.
For the best flavor and texture, cook lobsters as soon as possible. You can store them in the refrigerator overnight, but no longer than that.
They deteriorate quickly. You'll know they're no longer fresh when their insides turn black.
If you didn’t catch them yourself, there's no way to know how long they've been out of the water. Do not wait a few days—lobsters deteriorate quickly, even when kept cold.
Ingredients
Figure 1 lobster per person.
If you make extra, store the leftovers in the refrigerator in an airtight bag or container for a day or so.
You can mix cooked lobster meat into your omelet the next morning or you can mix it with celery and mayo for a lobster roll.
- Spiny lobsters
- Kosher salt or sea salt
- Lemons
How To Boil Spiny Lobsters
I have an 8-quart pot in the house and I can easily put 3 lobsters in it.
I find that boiling them whole is easier than removing the shell before cooking them.
If they're alive, make sure the water is boiling and drop them headfirst into the pot. No, they don't squeal!
- Fill a large pot with enough water to fully cover the lobsters. Add a few teaspoons of salt to the water and bring it to a boil.
- Place the lobsters headfirst into the boiling water. Drop in a quartered lemon.
- Boil whole lobsters for 10 minutes. If they’re very large, add another 2 minutes. If you’re cooking just the tails, they only need about 4 minutes. The shells will turn bright red, and the meat will become opaque when fully cooked.
- Using tongs, remove the lobsters from the water and transfer them to a bowl of ice to stop the cooking process.
- Twist the body in half and separate the tail from the head. Discard the head or freeze it for stock.
- Place the lobster on a cutting board. Press down on the shell using a large knife to slice it in half. You can also use kitchen shears to remove the shell and keep the tail whole.
- Look for the dark vein running along the length of the tail and pull it out. This is the lobster’s digestive tract and should be removed before serving.
- Pull the shell apart and remove the meat in one piece. Plate and serve with melted butter, cocktail sauce, and lemon wedges.
What To Serve with Spiny Lobster
Melted butter or cocktail sauce and lemon wedges are a must for lobsters!
Here are some quick sides to pull together for your lobster dinner!
- Lemon Asparagus Rice
- Roasted Tiny Red Potatoes
- Roasted Asparagus
- Roasted Broccoli with Garlic and Cheese
- Stovetop Macaroni and Cheese
- Sweet Coleslaw
- Green Mussels
- Oven Roasted Baby Gold Potatoes
- Steamed Shrimp with Broccoli
And don’t forget the Key Lime Pie, a Key West treat to end your meals. This iconic dessert, made with fresh key lime juice, a creamy filling, and a buttery graham cracker crust, is the ultimate way to wrap up any meal in the Florida Keys.
Thanks for visiting Cooking in the Keys for easy, flavorful dishes featuring fresh fish and shellfish from the Florida Keys! 🦞
FAQ
Spiny lobster tails can be boiled, grilled, broiled, or seared. To boil, drop them in salted water for 10 minutes, until the shell turns red and the meat is opaque. To broil, split the shell, brush with butter, and cook for 4-6 minutes over medium heat.
Lobster season in Florida runs from August 6 to March 31, with a two-day mini-season in late July. These rules help keep the lobster population sustainable by giving the lobsters time to grow and reproduce. To protect the species, there are size limits and catch restrictions, so always check local fishing laws before you go lobstering.
Cooked lobster meat should be firm, not soft or mushy.
Cooked lobster meat is opaque, ranging from off-white to pearly white. The shell should be bright red
It should feel firm, never slimy.
The internal temperature should reach 140°F when fully cooked.
Yes, spiny lobster is great to eat. The meat is sweet and firm, mostly found in the tail since they don’t have big claws like Maine lobsters. We serve it with melted butter and a squeeze of lemon.
How To Boil Spiny Lobsters
Ingredients
- 2 spiny lobsters
- 1 ½ teaspoons Kosher salt or sea salt
- 2 lemons
- melted butter
- cocktail sauce
Instructions
- Fill a large pot with enough water to fully cover the lobsters. Add a few teaspoons of salt to the water and bring it to a boil. Place the lobsters headfirst into the boiling water. Drop in a quartered lemon.
- Boil whole lobsters for 10 minutes. If they’re very large, add another 2 minutes. If you’re cooking just the tails, they only need about 4 minutes. The shells will turn bright red, and the meat will become opaque when fully cooked.
- Using tongs, remove the lobsters from the water and transfer them to a bowl of ice to stop the cooking process.
- Twist the body in half and separate the tail from the head. Discard the head or freeze it for stock.
- Place the lobster on a cutting board. Using a large knife, press down on the shell to slice it in half. You can also use kitchen shears to remove the shell and keep the tail whole.
- Look for the dark vein running along the length of the tail and pull it out. This is the lobster’s digestive tract and should be removed before serving.
- Pull the shell apart and remove the meat in one piece. Plate and serve with melted butter, cocktail sauce, and lemon wedges.
Cory says
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