The California Spiny Lobster
One of the finest selection of lobsters to savor one’s appetite is the California Spiny lobster. This type of lobster is found in the eastern Pacific Ocean, including Monterey Bay, Southern California and the Gulf of Tehuantepec, Mexico. The spiny lobster is red-brown in color with stripes along the legs. It has a pair of enlarged antennae with no claws. The California spiny lobster is one of the biggest spiny lobster species. One interesting fact about the spiny lobster is that it is eaten by several fish including octopuses and sea otters, but can defend itself from these fish with a loud noise made by its antennae. Every year, spiny lobsters migrate by entering shallow water in spring and summer. They also go out to deeper water in fall and winter, arriving at depths of up to 240 feet to avoid winter storms.
The spiny lobster is used commercially and for recreational fishing, in both the U.S and Mexico. Spiny lobsters are an important commercial resource, representing the fifth most valuable fishery in Mexico. The restriction laws on fishing for California Spiny lobsters in Mexico are of a minimum size of 82.5 mm. When catching berried females, it is important to remember that the closed season runs from February to November. Fishing for Spiny lobsters is prohibited in a region which moves south along Mexico's Pacific coast during the season. The main fishing area of the Spiny lobster is west of Baja California. Its import level from Mexico to the United States is twice the amount produced in California. On the other hand, recreational fishermen are allowed to catch lobsters with hoop nets or by SCUBA diving or free-diving; almost all come from California, with only small numbers from other U.S. states.
The California Department of Fish and Game has enforced some regulations with respect to recreational fishing of Spiny lobsters. Below are just a few of their regulations:
- Open season for California spiny lobster runs from the Saturday before the first Wednesday in October, until the first Wednesday after the 15th of March.
- No implements other than hoop nets may be used; no one person may have more than 5 nets and no vessel may use more than 10 hoop nets. When fishing from land, each fisherman is limited to two hoop nets.
- Lobster fishers may not land more than seven California spiny lobsters on any given day, and may not have more than seven in their possession at any time.
The open season for commercial fishing begins on the first Wednesday in October and runs until the first Wednesday after the 15th of March. Commercial fishermen may use individually buoyed traps, but may not dive for lobsters. For those using lobster traps, the fishing effort is greatest at the beginning of the permitted season in California, and peters out towards the end of the season, 24 weeks later.
With these facts in mind, Anderson Seafoods has the best, most succulent stock of California Spiny lobsters. This company delivered and continues to work hard in providing clients with the best fresh and frozen seafood of their delight. The lobsters which they offer are split in half and are already cooked. They recommend the best way to warm up the spiny lobster is to bring an inch or two of water to a full boil in a big stockpot. Add the lobster, put a lid on the pan and steam for about 5 minutes. This will heat it through without cooking it any longer.
These succulent lobsters are caught off the Southern California coastline. California Spiny lobsters average 1.5 pounds each, and they are available all year. Our lobsters are split in half and are already cooked.
Contains 2 lobster tails – 1.5 pounds each.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
How to properly defrost frozen seafood
We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
Since our California Spiny Lobsters are already cooked, the best way to warm them up is to bring an inch or two of water to a full boil in a big stockpot. Add the lobster, put a lid on the pan, and steam for about 5 minutes - this will heat it through without cooking it any longer.
Barbecued California Spiny Lobster
Preparation time: 30 minutes
Cooking time: 8 minutes
Servings: 6 persons
- 6 California spiny lobsters
- 2 cloves garlic, minced
- 1/4 cup finely diced red onion
- 1 teaspoon chopped thyme leaves
- 1/4 cup olive oil
- 2 tablespoons white or red wine vinegar
- Handful of fruit wood chips, such as apple or cherry wood, soaked in water for 30 minutes.
- Submerge lobsters in boiling water for 3 minutes. Remove from water. When cool enough to handle, remove heads from tails.
- With a large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
- Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down.
- Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell.
- Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.