Sustainability Facts About Spiny Lobster
Spiny Lobster is only a 6 month season.
Each lobster must be measured to assure it is of legal size.
All the lobster pots are handmade and abide by strict regulations.
This is a closed fishery and no new permits/licenses are given out. To get a permit, someone has to sell it.
There are also many ‘no transfer’ permits, so when a fisherman retires, the permit is canceled.
Each lobster permit holder can only have a limited number of pots.
Spiny Lobster permits cost about $150,000.
Fishermen can only sell ‘live’ lobster.
10 years ago, there were miles of ocean that were closed for fishing to ensure the lobsters stay sustainable.
Each lobster pot is issued a number tag that the fishermen put on, to make sure they get back all the traps that were set.
Every fisherman has to log tin each lobster they catch and send it in to the DFW.
Spiny Lobster
“ Spiny Lobster is to seafood, what Wagyu is to Beef”
Critters harvests Spiny Lobster off the coast of Southern California. California Spiny Lobster have a significantly larger amount of meat in their tails and they are considered the best tasting lobster in the world. California Spiny Lobster is harvested with minimal bycatch and habitat impacts, and leads to be considered in the “Best Choice” category for seafood.
How to cook Live Spiny Lobster
To calm the lobster down and make it chill. Put it in the freezer for 10 minutes or pack it in ice. The lobster will be in a sleep state before you cook it.
Lobster Boiling Instructions:
Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water. Place the lobsters head first into the boiling water. Cook the lobsters for 12 to 15 minutes or until shells are bright red and the meat is cooked through, it will be a creamy white color.
Lobster Baking Instructions:
Preheat your oven to 400 degrees F.
Place the lobster on its back and make a deep, sharp cut through the entire length of the body and tail. Remove the roe and stomach. Alternatively you can cut lobsters vertically in half into two pieces. This makes it easy to marinade or add seasoning to infuse more flavors.
Lay the lobster shell side down, flesh side up on a roasting pan.
Brush butter or oil over the exposed lobster meat.
Add any seasonings you desire.
To create a little steam you can add a splash of water if desired.
Bake the lobster in the preheated oven for 22 to 27 minutes, checking halfway through. You can brush on additional flavored butter at this time if you desire.
Serve with melted butter and lemon wedges if desired.