Seared lobster

This seared lobster tail may look like serious gourmet cuisine, but what if I told it took only a few minutes and anybody could make it?

Recently, I’ve been messing around with lobster tail. Some of you are probably big fans of Maine lobster (or Canadian lobster these days), but that۷ֱ not what I’m talking about. I’m talking about the lobsters you could go to the Florida Keys and catch right now, which are spiny lobsters.

Nothing against cold-water lobster, but I’ve always preferred the warm-water lobsters. I find the flavor and texture more to my taste. Fancy-pants seafood snobs online say that our lobster are less succulent and tender, but they probably wouldn’t like swamp cabbage either.


Chef Tim Spain is a Florida native and has years of experience cooking professionally, both in restaurants and in private settings. He offers private catering and personal culinary classes. For more info, email tim.spain1973@gmail.com or call 406-580-1994.

0
0
0
0
0

Load comments