Best 4 California Spiny Lobster Recipes

GRILLED CALIFORNIA SPINY LOBSTER

Steps:

• Pre-heat grill to medium-high heat.
• Fill large stockpot with water and bring to a boil.
• Place two lobsters headfirst into boiling water and poach for about 5 minutes once the water returns to a boil. (They will not be fully cooked, but will continue to cook on the grill later.)
• Use tongs to remove the lobster and let cool for about 10 minutes or place in a large bowl of ice water before handling.
• Use a cleaver to cut the lobsters lengthwise down the middle. Use a knife to remove the green liver known as tomalley, and give them a quick rinse to wash off any waste.
• Mix melted butter and minced garlic and brush mixture onto the meat side of the lobsters. 
• Grill the lobsters meat side down for 3-5 minutes, flip and brush more garlic butter on the meat, and cook for another 3-5 minutes with meat side up. 
• Serve with lemon wedges.

GRILLED CALIFORNIA LOBSTER

Steps:

• Preheat a grill or an oven broiler.
• Place the lobsters in boiling water for 6 to 8 minutes, 4 minutes for every pound. Make sure not to overcook the lobsters. Split the lobsters in half from head to tail and rinse out the gut material. Lightly brush melted butter on to the meat side of the lobster and broil in the oven meat side up or on a grill, meat side down. Cook the lobsters until lightly browned on the meat side.

BARBECUED CALIFORNIA SPINY LOBSTER

Steps:

• Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
• Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

SPINY LOBSTER IN "CRAZY WATER"

Steps:

• Preheat oven to 325°F. Cook lobsters in large covered pot of boiling salted water 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to large rimmed baking sheet. Let stand until lobsters are cool enough to handle, about 20 minutes. Using kitchen shears or sharp knife, cut lobsters in half lengthwise. Rinse away any dark parts from body cavity. Pat dry. Sprinkle with salt and pepper.
• Heat 1/4 cup oil in each of 2 large ovenproof skillets over medium heat. Add 2 lobster halves to each skillet, flesh side down, and cook until lightly golden, about 2 minutes. Divide garlic and crushed red pepper between skillets and sauté until garlic begins to brown, stirring occasionally, about 2 minutes. Divide tomatoes between skillets and cook until slightly wilted. Divide wine between skillets and cook 3 minutes. Divide water between skillets; turn lobsters flesh side up, cover, and braise in oven until lobsters are cooked through, about 5 minutes.
• Transfer lobsters to 2 plates. Combine tomato mixtures in 1 skillet. Boil sauce until reduced to 3 cups, about 5 minutes. Season with salt and pepper. Stir in parsley. Pour sauce over lobsters. Drizzle 2 tablespoons oil over each lobster and serve.