Lobster season ended by the time we made it to the Keys in late April.  Lucky for me, my mom saved some in the freezer.   Lobster diving is her favorite sport.  She snorkels around all day patiently tickling them out of their holes, all the while getting distracted by all the neat things she finds on the sea floor.

These guys don’t have big front claws like an American lobster.  Florida lobster is tail meat only.  If you want claw meat, stone crabs are the answer. But catching stone crabs is trickier. You have to reach your hand (or whole arm) into the crab’s hole to pull it out.  The claws are tucked in when they’re in the hole.  Once the crab is out, claws are flailing.  A pinch by one can do some serious damage.  You aren’t allowed to keep the whole crab, just one claw.  They grow a new one.  But you won’t grow a new finger.  We’re going to stick with lobsters today (besides, Mom didn’t leave any stone crabs in the freezer).

You can’t eat lobster without melted butter. I like to simmer it with garlic.  Just before serving I strain it, then stir in the key lime juice.  It’s delicious you can’t help but dunk every bite of lobster in it.

This is the ultimate Florida Keys dinner.  Especially if you have homemade key lime pie for dessert.

---

Grilled Florida Lobster with Key Lime Butter

Serves 2

Ingredients:

• 2 lobster tails, split in half
• 1/2 tablespoon coconut oil
• 1/3 cup butter
• 2 cloves garlic, crushed
• juice of 1 key lime (approximately 1 tablespoon)
• pinch of salt

Directions:

Preheat a grill to medium high.

To make the key lime butter:

Add the butter to a small saucepan over medium-low heat.  Once the butter melts, add the garlic.  Simmer over low heat for 5 minutes.  Strain the butter into a measuring cup and mix in the key lime juice.  Add a bit of salt to taste.  Pour into individual dishes for dipping alongside the lobster.

To make the lobsters:  To split the lobster tails, use kitchen scissors to cut the shell.  Insert the scissors between the shell and the meat.  Cut through the shell from top to bottom.  Repeat on the bottom side.  Once the shells are split, cut through the meat.  Melt the coconut oil (if you’re in Florida it’s probably already melted).  Brush it over the flesh side of the tails.  Sprinkle with a bit of salt and pepper if you like.

Grill the lobster flesh-side down, just a few minutes, until it becomes opaque with some golden brown areas.  Flip it over and continue to cook it for a few more minutes.  When it’s done you’ll see the meat pull away from the shell slightly.

Serve with key lime butter.  

To release the meat from the shell, turn the lobster flesh-side down.  Hold the shell while you use your fork to pull the meat down and out.