Grilled Florida Spiny Lobster
Mention lobster in most of the country, and most folks will assume you are talking about the Maine version (Homarus americanus). But mention lobster around the Gulf of Mexico, particularly down in the Keys, and folks know you are talking about the Caribbean, or Florida, spiny lobster (Panulirus argus).
Lobster meat doesn't need much to make it great. A bit of butter seasoned with minced garlic and some Cavender's Greek Seasoning followed by a squeeze of fresh lime juice is just about perfect.
I like to start my lobsters meat side down for a few minutes before flipping and basting with the melted butter mixture to finish. Spiny lobsters can dry out when overcooked, so they won't need much time. I usually figure 10 to 15 minutes total cooking time, depending on size.
2 to 3 Florida spiny lobsters, split down the center
1 stick of butter, melted
1 tablespoon Cavender's Greek Seasoning
1 clove garlic, finely minced
2 limes, halved
Start by removing the soft green mass, known as the tomalley, from the body cavity, if desired. Some lobster lovers prize this bit for its intense flavor. Others swear it needs to go before cooking. Preheat your Traeger grill to 350 degrees. Combine the Cavender's seasoning and minced garlic with the melted butter.