“Spiny lobster season is an exciting time of year to be on the water,” said Florida Fish and Wildlife Conservation Commission (FWC) Chairman Robert Spottswood.
Florida’s 2019 spiny lobster season opens with the two-day recreational mini-season July 24 and 25, followed by the regular commercial and recreational lobster season, which starts Aug. 6 and runs through March 31, 2020.
“Spiny lobster season is an exciting time of year to be on the water,” said Florida Fish and Wildlife Conservation Commission (FWC) Chairman Robert Spottswood. “But it’s also a time to remember safety on the water and to remember the importance of taking care around Florida’s important coral reefs.”
Planning on catching some of these tasty crustaceans? Learn more about bag limits, size limits, where to harvest and other regulations at MyFWC.com/Fishing by clicking on “Saltwater Fishing,” “Recreational Regulations” and “Lobster,” which is under the “Crabs, shrimp and shellfish” tab. Get your license and spiny lobster permit at GoOutdoorsFlorida.com.
If bully netting this season, keep lights directed toward the water and avoid shining them at houses or people along the shoreline, and keep sound levels low when near shoreline residences.
Don’t forget to use care around corals and other marine life, and care with yourself and other divers. Always use a divers-down warning device. More information on divers-down warning devices is available online at MyFWC.com/Boating by clicking on “Boating Regulations.”
Lobster Recipe by FWC’s own Lt. David Bingham:
Take a pair of cooking scissors cut the lobster tail down the center of the back and between the swimmerets. Pull meat from shell cut meat down the center of the back to butterfly it out. Place in a small frying pan with spicy oil and butter mix. Add minced garlic to taste. Dice purple onion per preference. Sauté on medium heat both sides. Important Note: As tail starts to curl up make relief cuts in the meat to relax the tail. After cooking on both sides, add onions. Add black pepper to taste and about 3 oz of heavy whipping cream. Flip tail over and although it may sound crazy… fold a slice of sandwich cheese in half and place on top of tail. Lastly, add fresh bruschetta on top and serve.