by Jason Ruch
Wild caught rock lobster tails, also known as spiny lobster, have just arrived at our seafood department at our Rittenhouse location. This crustacean, which is not seen as a true lobster due to its lack of large front claws, is still practically the same in flavor and texture, albeit the meat being a little more delicate and sweet. These 4 oz. lobster tails are the perfect portion size for a light summer meal, and they hail all the way from the South African coast, which is famous for its Great White sharks and incredible surf. Preparation for this meat is more akin to cooking a large shrimp because it’s not as tough as a Maine lobster. This lobster’s beautiful coloration and markings are sure to dazzle any dinner guests and brighten any dish.
*For IQF (Individually Quick Frozen) shellfish, the best way to thaw is to leave in the refrigerator overnight.
Baja Lime Rock Lobster Tails
4 oz rock or spiny lobster tails (one per person)
6 green onions
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 garlic clove, minced
2 tablespoons butter, melted
1. Preheat grill.
2. To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.
3. To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.
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