Florida Cooking: Herb and Butter Roasted Florida Spiny Lobster
Yield 2 to 4 Servings (as an appetizer)
2 six to eight ounce Florida spiny lobster tails, removed from the shell
4 bamboo skewers (6 inch)
Sea salt and fresh ground pepper to taste
1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
Olive oil for cooking
1 tablespoon unsalted butter
1 Florida orange or grapefruit, peeled and segmented
1 cup micro greens or arugula
1 tablespoon fresh lemon juice
12 Spanish Queen and Kalamata olives, pitted
Cut the lobster tails in half lengthwise.
Pre heat a medium sized sauté pan over medium high heat.
Insert the bamboo skewers into the middle of each of the halved lobster tails. Season the lobster tail meat with salt, pepper, and the fresh chopped herbs.
Add 1 tablespoon of olive oil and butter to the pre heated pan. Carefully add the seasoned lobster skewers to the hot pan. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked. Make sure not to overcook the lobster. Remove the lobster skewers from the pan and let them cool slightly.
In a small bowl, combine the micro greens or arugula with the lemon juice. Season the greens lightly with salt and pepper and toss to coat.
To plate the dish, put a bed of the greens on a small platter. Artfully arrange the lobster skewers, citrus segments and olives. Serve immediately.