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Tuesday, August 11, 2009

Florida Lobster and Stone Crab

The prices for these delicacies will be going way down this season, as supply is far outstripping demand. If you live where these items are sold, I suggest stocking up as they freeze beautifully. Also ask the fishmonger if they are fresh or previously frozen foods. Those of you living in Florida, this is the ultimate in "eat local" treats. The Stone Crab is not even killed to harvest the claws; talk about sustainable fishing! Each crab has one claw removed, which it then regenerates. It has its other claw to eat and protect itself with until next year. Florida lobster is also abundant. So eat up and protect our local fisherman in this economy, and enjoy some delicious, nutritious seafood!

Grilled Florida Lobster Tails

Cut along top and down the middle of tail with kitchen shears. Pull meat up and rest it on top of shell, rinse meat under cold running water and pat dry with paper towels. Top with a light seasoning blend such as Adobo and a small amount of butter. Grill until cooked through, 10-15 minutes. You can also add a bit of Florida Key Lime juice as tails cook.

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