Products ›› Fish Information ›› Spiny Lobster
 The spiny lobster or rock lobster in the Western Atlantic is of the species panalirus argus. It ranges from North Carolina and Bermuda to Brazil and throughout the Southern Gulf of Mexico and the Caribbean Sea. Spiny lobsters are marketed fresh or frozen as whole cooked, whole green (uncooked), lobster meat, and tails. Lobsters lend themselves to being boiled, steamed, deep fried, baked, broiled, or grilled and can be used in many different dishes.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. |
| Preparation |
Cut the upper shell through the tail and pull shell halves apart. Spread with sauce and broil. This is called a "Butterfly Lobster Tail". Broil 4 inches from the flame about 3–4 minutes. Serve with melted butter. |
| Crusty Lobster Turnovers |
1 cup cooked spiny lobster, fresh or frozen, 6 oz cream cheese (softened), 1 pkg refrigerated crescent rolls, 2 tbs melted margarine, 3 tbs chopped green onions, 1/8 tsp white pepper. Thaw lobster, if frozen. Cut into 1/2 inch pieces. Thoroughly mix cream cheese and margarine. Add remaining ingredients except rolls. Separate rolls into 4 squares, sealing perforations. Spoon lobster mixture onto squares. Bring corners of square together, forming a triangle shape. Seal seams. Place on cookie sheet. Bake at 350° for 15–20 minutes. Makes 4 servings. |
| Baked Lobsters |
Thaw lobster tail completely and split lengthwise, brush with butter and seasonings. Wrap each half tail in foil and bake. When removed from oven, open foil, baste with drawn butter and paprika and broil for 1–2 minutes prior to serving. (Bake time – 10/24 oz 35 min, 16/20 oz 30 min, 12/16 oz 28 min, 10/12 oz 25 min, 8/10 oz 20 min, 6/8 oz 17 min.)
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