If you live in south Florida, you must know about spiny lobster season--the designated time period when it is legal to catch them for personal consumption. The topic comes up all the time at dinners and gatherings--not just among the men--and few people who volunteer information actually know what they're talking about (sorry!). It's like living in Kentucky and knowing about the Derby. Or living in Boston and being encyclopedic about Paul Revere. It's compulsory knowledge!
So here are basic facts to master.
Three Seasons
There are three different time periods for (legally) catching spiny lobsters in Florida:
A one day recreational "mini-season" for Florida residents only. This occurred on July 14, 2024. The catch limit--referred to as "bag limit"--was 6 per person for Monroe County and Biscayne National Park; 12 per person for the rest of Florida.
A second recreational mini-season that occurred July 24 and 25 for Florida residents and non-residents. Same bag limits.
Regular season, both recreational and commercial harvesters, August 6, 2024 through March 31, 2025, for Florida residents and non-residents. Daily bag limit is 6 per person.
Basic Rules
There aren't a ton of rules, but those that exist should be obeyed to the letter: you don't want to run afoul of Florida Fish and Wildlife officers, and possible fines. They also publish infractions online (using names).
Lobster must be landed in whole condition. Separating the tail from the body is prohibited in state waters.
The harvest or possession of eggbearing spiny lobster is prohibited
No person shall harvest or attempt to harvest spiny lobster using any device which will or could puncture, penetrate or crush the exoskeleton (shell) or the flesh of the lobster
Recreational trapping is prohibited
The minimum size limit is defined by a carapace length of 3 inches or more, measured in the water. Possession and use of a measuring device is required at all times.
To participate, one must have both a Florida-issued recreational saltwater fishing license and a spiny lobster permit.
Now you know the gist of it! Go forth and impress your friends!
Famous Recipe: Caribbean Spiny Lobster in Spanish Green Sauce
This recipe comes courtesy of Paul Seldes, head scuba instructor at Stuart Scuba in Stuart, FL. I called Paul to ask permission to use his recipe in this blog, only to learn that he is a Vero Beach resident--his home is a few minutes bike ride from my own. Small world.
From Paul:
First the lobster...
-Remove the tail meat from the lobster
-Cut the tail meat into desired size chunk
-Heat a skillet with 2 tablespoons of olive oil (more if you have a lot of meat)
-Add a little chopped garlic if desired
-Toss the lobster chunks in the hot oil with a pinch of salt
-Toss over medium heat until mostly cooked
-Reserve the lobster chunks
Now for the green sauce!
3 tablespoons olive oil
3 tablespoons finely chopped white onion
1 teaspoon minced garlic
1 ½ tablespoons unbleached all purpose flour
¾ cup fish stock (home made is best!) or bottled clam juice
¾ cup water
¼ cup finely chopped fresh parsley
Chopped parsley for garnish
2 tablespoons dry sherry
Heat the oil in a large skillet. Sauté the onion & garlic until slightly wilted
Stir the flour into the skillet to form a light paste. Whisk in the fish stock & water & simmer until it’s smooth & syrupy
Add the parsley, sherry, & lobster chunks. Cover and cook on a low light for 10 minutes, or until shrimp are cooked
Serve over Spanish saffron rice.
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