Florida Keys lobster lovers, unite — and embrace the hobby that takes precedence over all others each August in the island chain. What is this dominant hobby? You might guess paddleboarding or snorkeling, or maybe flats fishing in the calm backcountry shallows. But actually, it’s none of those.
Many Keys chefs prefer to prepare lobster grilled and brushed with melted butter — a purist’s delight. (Photo by Carol Tedesco, Florida Keys News Bureau)
It’s eating lobster.
That’s because early August marks the start of the annual commercial lobster season, and savvy foodies know that fresh-caught Keys lobster eclipses all other seafood selections in mouthwatering goodness.
Florida Keys lobsters, BTW, are quite different than their northern cousins. For one thing, they don’t have claws (also called “grapnels”). Instead, they’re known as spiny lobsters and their meat has a slightly chewy sweetness that’s absolutely unmistakable.
In fact, for dedicated foodies in the Florida Keys, whether residents or visitors, the start of lobster season generates more enthusiastic thanks-giving than the actual holiday of Thanksgiving does.
So how is this stellar seafood served? In households and restaurants from Key Largo to Key West, the most popular way to serve lobster is steamed, boiled or grilled with melted butter. Traditional trimmings include corn on the cob and boiled potatoes or potato salad — or, as an alternate with island flair, Cuban black beans and yellow rice.
Speaking of butter, when you’re serving lobster, make sure you melt a LOT of it (trust me, it will not go to waste). Some people add garlic or garlic salt during the melting process, and some add a spritz of Key lime juice. But whatever your additions, DO NOT skim off the white salty froth that forms when the butter reaches the bubbling point — the saltiness adds an extra zip to every buttery bite of luscious lobster.
While some Keys chefs are purists when it comes to the sensational crustacean, others serve it topped with traditional stuffing. Still others blend lobster meat with exotic sauces incorporating tropical fruits such as mango. In reality, it’s hard to conceive of a lunch or dinner dish that wouldn’t taste better with the addition of lobster. You’ll find restaurant menus that feature lobster pot pie, lobster mac-and-cheese, breaded and fried lobster bites, lobster tacos and even a knock-your-socks-off Lobster Reuben (made famous by Marathon’s Keys Fisheries).
If you’re lucky enough to obtain your own stash of Florida Keys lobsters, first savor them simply with melted butter. Then experiment a little by trying the following easy-to-prepare treats.
Keys Fisheries’ Lobster Reuben, the Marathon eatery’s signature offering, is an undisputed favorite among savvy seafood lovers.
LOBSTER SCRAMBLED EGGS: Break six eggs into a bowl, add ground pepper to taste and stir vigorously. Meanwhile, finely dice the steamed meat from one Keys lobster. Melt two tablespoons of butter in a frying pan and add the eggs, whisking to give them a fluffy consistency. Add the lobster meat and continue whisking until it’s properly mixed but not overcooked. Divide the egg-and-lobster mixture between three plates, and sprinkle with parmesan cheese and paprika. Serve with toasted Cuban bread. (Serves three.)
LOBSTER PARTY NACHOS: Cut the steamed meat from two Keys lobsters into smallish chunks. Dice one small tomato. Then spread a single layer of tortilla chips on a cookie sheet. Sprinkle the lobster chunks and diced tomato onto the tortilla chips, making sure both are evenly distributed. Top the chips with shredded cheddar cheese (ideally sharp cheddar), pop the cookie sheet into the oven, and broil until the cheese is melted. Grind pepper over the nachos, and let the party begin.
LOBSTER GREEK SALAD: Cut two tomatoes in bite-sized chunks. Thickly slice half a cucumber and quarter the slices. Put the mixture in two salad bowls. Chop the meat from a large steamed Keys lobster into medium-sized chunks, and divide it between the two bowls. Top each with a small amount of crumbled feta cheese and halved Kalamata olives. Drizzle each salad with olive oil, squeeze lemon juice over it to taste and sprinkle with oregano. (Or, if you prefer, use a bottled Greek salad dressing.) This serves two for lunch.
If the suggestions here awaken your appetite for lobster, then dream up some of your own recipes. Or, even better, make plans for a Keys vacation — and meander throughout the island chain sampling chefs’ crustacean creations.
