For the past couple years, my family has gone to the keys for mini-lobster season which lasts for two days in August. We wake up before the sun rises so that we can take our boat to the best spot to wait for the sun to come up and the season to officially start. It’s only legal to net lobster in Florida at certain times during the year and there are size regulations on how large they have to be so the mini-season is the best time of year to get lobster because they have had a whole year to re-populate.
The way you catch them is to use a tickle stick and a net to lure them out from under the rocks and into your net. Each person on the boat is allowed a limit of six lobsters and we can usually get enough for the whole boat by the afternoon.
Needless to say, we have a lot of frozen lobster in our freezer all year so when I went down to visit my parents in Florida, we cooked some up on the grill. All they need are a little salt, pepper, and maybe some lemon juice or melted butter. Click below for the recipe.
Salt and pepper
Worchestershire Sauce (optional)
1. Cut tales in half lengthwise.
2. Season with salt, pepper and lemon just before cooking.
3. Grill shell side down on medium-low heat just until the tails turn pink, turning once, about 8-10 minutes.
4. Melt butter in a small dish and add worchestershire sauce, if desired.