Florida spiny lobster season begins August 6 and runs through March 31, with a two-day mini season primer on July 30-31. The grueling seven-month season puts just about every boater with a dive mask on the waterways, landing bag limits (6 lobster per person – 12 per person during mini-season, excluding Monroe County) in as little as one dive, and making for weekends of Bacchus-esque dining proportions with so much lobster you’ll never look at melted butter the same way again.
To celebrate this delectable crustacean, we’re serving up a few recipes by way of Florida’s state chef, Justin Timineri, to get the taste-buds going and added incentive to get in the water and catch some bugs!
Related Content: Looking to snag some lobster this season? Check out our complete guide to Florida Lobster season here >>
Click on the images below for the recipes.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.
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