July 26th, 2012 
Lobster mini-season is underway in Palm Beach! The season lasts for only 48 hours and kicked off on Wednesday, July 25 at midnight. Divers and boaters across Palm Beach County set off to each bag their limit of delicious lobster tails.
Once you bag them how do you cook them? We found this great recipe in Palm Beach Illustrated that we thought would be perfect to share with you. So, check out this delicious recipe by Chef Justin Timineri.
Grilled Spiny Lobster Tail
Grilled Spiny Lobster (Photo Credit: Palm Beach Illustrated)
Yields 4 servings
- ½ cup butter, softened
- ¼ cup olive oil
- 2 large shallots, peeled and quartered
- 4 cloves garlic, peeled and halved
- 1 teaspoon cayenne pepper
- salt
- black pepper, freshly ground
- 4 whole spiny lobster, split in half lengthwise
Combine first 6 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each lobster tail. In a small saucepan melt remaining seasoned butter; keep warm. Grill lobster tails, shell side down, 6 minutes. Turn over and grill until meat is just opaque in center, about 2 minutes. Serve with melted butter.
For more lobster recipes see the following article in Palm Beach Illustrated.
