Spiny Lobster and Stone Crab from Florida
For More Stone Crab Recipes visit Fresh From Florida | Stone Crabs 101
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There’s not many things as tasty as a Caribbean Spiny Lobster. And the Florida Keys has them in abundance. Lobster season opened in early August, so there are spiny lobster available now in seafood shops and restaurants. One of the great simple pleasures in life is fresh spiny lobster split open and grilled. Dip the tail in a little drawn butter and experience bliss.
Spiny lobster are found mostly in the Caribbean (hence the Keys), but also are found in the Gulf of Mexico on hard reefs and around shallow oil platforms. The spiny lobster is different than the cold water Maine lobsters, mainly in its lack of claws. Instead of the big claws found on Maine lobster, spiny lobsters have large (huge!) antennae. These large antennae have sharp spines along them (which gives them there name), so the lobsters use them as weapons to ward off predators. When attacked, the lobster whips its antennae at the attacker to poke it with the spines. This works well we are told by marine biologists who have been whipped while attempting to capture lobster.
It takes the lobster about two years to grow to legal size, which is determined by measuring the carapace, or main body shell. Three inches is the legal minimum. Most spiny lobster are caught by traps, but some commercial fishermen dive for the lobster.
No matter how they are caught, they taste the same. Which is good. Very good. Treat yourself to one soon!
Fresh From Florida – Florida Spiny Lobster Recipes
Categories: Featured story, Florida, Food & Wine, Recipes Tags: fl, florida, recipes, seafood, Spiny Lobster
Legislators to feast on 144 foot “Peace Maker” po’ boy as part of Louisiana Seafood Celebration
Lt. Gov. Jay Dardenne To Lead Cutting Ceremony on Capitol Steps
WHO & WHAT: State legislators will recognize the state’s seafood industry by lunching on a 144 foot po’ boy that’s being created by The Louisiana Seafood Promotion and Marketing Board in association with a number of the state’s most celebrated restaurants. Lt. Governor Jay Dardenne will lead a po’ boy cutting ceremony to kick off the lunch.
Known as a “Peace Maker,” the oversized sandwich (one foot for each of the Louisiana’s 144 legislators) is comprised of Louisiana shrimp and oysters. Acme Oyster House, the legendary New Orleans restaurant that recently opened an outpost in Baton Rouge, will fry the dozens of pounds of Louisiana oysters and shrimp that will fill the sandwich.
The lighthearted legislative lunch kicks off the Louisiana Seafood Celebration, an annual event that features a reception at the Louisiana State Museum later in the evening. Attendees of the celebration include legislators, members of the seafood industry, and local media.
The po’ boy will be dressed by celebrated chefs from such restaurants as Beau Soliel, Café Adelaide, Chef John Folse & Co., Drago’s, Galatoire’s Bistro, Mansurs on the Boulevard, Randol’s, Sage and Zea’s.
WHEN & WHERE: Tuesday, May 10, 2011, 12:30PM – Po’ Boy Cutting Ceremony, Steps of the Louisiana State Capitol
5:30 – 8:30PM – Seafood Celebration for invited guests, Louisiana State Museum, 660 North Fourth Street, Baton Rouge, LA
Gulfscapes Magazine
Mississippi Restaurant Update
Looking for Fresh Gulf Coast Seafood– Try the Restaurants of Mississippi Gulf Coast
While the devastation in New Orleans captured the nation’s attention, the Mississippi Gulf Coast suffered the worst wind and storm surge from hurricane Katrina. Most Mississippi coastal eateries were severely impacted, and many never recovered. But today, there’s a thriving restaurant industry back along the coast of Mississippi, and there’s lots of culinary finery and plain ol’ good eatin’. Here’s an update on the Mississippi coastal dining scene.
The Trapanis Eatery in Bay St. Louis will be moving back to the beachfront in the Summer of 2011. Katrina washed away their old location, so they’ve been operating at a temporary location while waiting for the chance to get back to the beach. They’re open now at 833 Hwy 90 in Bay St. Louis while construction at the new location continues. 228-467-8570.
Shaggy’s Beach Bar & Grill broke ground in December at the former site of the Ruby Tuesday’s in Biloxi on the beach. They plan to open Spring of 2011. 228-452-9939.
Darwell’s in Long Beach was featured on Diners, Drive-Ins, and Dives. That’s about all the recommendation needed for this diner, known for its crawfish etouffee, located just a short stroll from the beach. 228-868-8946.
Harbor View Café was located on the beach (on Highway 90) across from the harbor in Pass Christian, MS prior to Katrina. The building was completely destroyed, so they moved to a shopping center in Long Beach but are now very close to moving into a building on Jeff Davis Avenue with a view of Long Beach Harbor. 228-324-3204.
White Cap Restaurant has been owned by the Lizana family since 1929. Their location in the Gulfport Harbor was lost due to Katrina, but now enjoy a spacious restaurant with one of the most beautiful views on the Coast. 560 East Beach Boulevard, Gulfport. 228-604-4444.
Jazzeppi’s Restaurant and Martini Bar is a classic in Biloxi. Influenced by exquisite French, Creole and Italian dishes, Jazzeppi’s adds the right ambience for a enjoyable dining experience. 228-374-9660.
Capone’s Italian Ristorante is a new addition to Ocean Springs. Owner and Chef, Danie Rodriguez, runs the restaurant, has her own cooking show and produces a line of products such as sauces, dressings and fresh pastas that are sold and shipped all over. 228-818-8941.
Desporte & Sons, in Biloxi, has a great motto: “If It Swims, We Got It!” Seafood of all sorts, in gumbos or between two slices of bread. After five generations in the business, it’s safe to say the Desporte family knows seafood. 228-432-1018.
The (Original) Shed BBQ & Blues Joint in Ocean Springs is not so much a restaurant, but an experience. At The Shed, regular customers called ShedHeds, are invited to bring their collected junk. It spruces up the place, which was a ramshackle shack to begin with. You can’t argue with success. 228-875-9590.
Mississippi Seafood Cook-Off News: The Mississippi Seafood Cook-Off will be held June 8, 2011 in Biloxi. This event is a competition among local Mississippi Chefs to decide which Chef will participate in the Louisiana Seafood Board’s Great American Seafood Cook-Off which will be held in August in New Orleans. Location of the Mississippi Cook-Off was unavailable at press but contact Irvin Jackson, Director of the Mississippi Seafood Marketing Program at Irvin.Jackson@dmr.ms.gov if you are a Chef interested in participating or need more information about the event.
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Categories: New Issue Tags: beach, dining, food, mississippi, restaurants, seafood
