Key West Kitchen

Tis the Season for Florida Lobster!

By Kerry Shelby

Hooray! Florida lobster season has arrived again and, for me, that is the signal that summer is in full swing. I first moved to Key West in the month of June, and the arrival of lobster season a couple of months later made a big impression on me. It added one more new dimension to my tropical adventure, and, all these years later, it still brings to mind that first hot, magical summer in my new home.

Florida lobster can be an acquired taste for some who may be expecting the same experience as eating lobster up north. Comparing Florida lobsters to Maine lobsters is completely pointless, like comparing walleye to yellowtail snapper. They are just different creatures and, as such, simply require the proper treatment. I think Florida lobster, or rock lobster as it is more generically called, has a bit more personality and flavor than Maine lobster (which I also love, especially in its most basic delivery, on a hot dog bun slathered with mayonnaise, preferably on a beach picnic table in Cape Cod).

Similarly simple, try this take on fish tacos by substituting Florida lobster as the star of the show. A spicy chipotle mayonnaise and fresh, bright coleslaw round out this quintessential summer Keys treat.

Florida Lobster Tacos

First, make coleslaw to top the tacos. Shred about 1 cup of purple cabbage and combine with ½ cup finely diced white onion, 2 radishes, cut into match sticks, juice from half a lime, ½ teaspoon dried oregano and some salt and pepper. Let sit at least 2 hours, or better yet overnight.

Heat ¼ cup of canola oil in a cast iron skillet. Using tongs, fry 8 corn tortillas, one at a time, until starting to brown. Flip and fold over one side to form a taco shell and fry for about 15 seconds. Cool on paper towels.

For the chipotle mayonnaise, combine ¼ cup mayonnaise, either homemade (see the recipe at kwkitchen.com) or Hellmans’s light, juice from half a lime, 1 teaspoon chipotle chili powder and a pinch of cayenne pepper. Alternatively, substitute about 1 tablespoon of chopped, jarred chipotles for a more pronounced pepper flavor.

Heat oven to 425 degrees. Take 4 lobster tails and, using kitchen shears, split the shell lengthwise. Pull tail meat free and return it to the shell. Squeeze juice from 1 lime over the meat and top each with a ½ inch pat of butter, salt and pepper. Roast lobster tails in the oven for about 12-15 minutes, until meat is opaque and springs back to the touch of a fork. Let cool slightly, remove the meat from the shells and cut into ½ inch cubes.

To assemble the tacos, spread a layer of the chipotle mayonnaise on the tortillas, add lobster meat and top with a spoonful of coleslaw and some fresh cilantro. Serve along with spicy buttered corn or other summer vegetable and a good, cold Mexican beer, like Negro Modelo.

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