Timber 2 Table - Grilled Florida Spiny Lobster

Most folks think of the Maine version when they think about lobster, but its southern cousin, the Florida spiny lobster, holds its own in the flavor department

Grilled Florida Spiny Lobster

15 Min

Prep Time

15 Min

Cook Time





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).

With seasons that run from late summer through the winter along much of the Florida coast, now is the perfect time to catch a few for dinner.

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.

These grilled Florida spiny lobsters are packed full of smoky, buttery garlic flavor with a hint of lime.

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

Cooking Instructions

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.

Brush on seasoned garlic butter several times as the lobster grills.

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