California Spiny Lobster
Harvest Method: Lobster traps
Location caught: Off the coast of San Diego.
Your Fisherman: Andy Saraspe
Your Skipper: Charlie Saraspe
Average weight per piece: About 1.25 pounds
Description and facts: California Spiny Lobster are caught by our family off the coast of San Diego. They are harvested in traps by experienced licensed fishermen. This specie of lobster does not have claws, like their East coast counterpart. California Spiny Lobster have a significantly larger yield of meat in their tails than Maine lobsters. The meat is much sweeter and tender than East coast lobster. The fishery is regulated by length of lobster, gear types, and permitting. This harvest method produce minimal bycatch and habitat impacts leading the California Spiny lobster to be a “Best Choice” by Marine Stewardship Council.
Cooking Methods & Tips:
Bake: 12-15 minutes
Broil: 5-10 minutes
Boil: 12-18 minutes
Grill: 11-12 minutes (6 minutes flesh side down, 5-6 minutes flipped)
Steam: 8-10 minutes
Saraspe Family Tips: There are many ways to cook a lobster but we like to keep it simple! Butterfly or halve the tails, pop in a hot oven or on a grill with some butter and lemon, cook just until flesh is opaque and BOOM! Welcome to flavor town friends. Check out some of our favorite recipes from our blog!
Nutrition (3 oz): Protein: 17g, Fat: 0.5g, Carbohydrates: 1g
Lobster is also a good source of Niacin (B3), Phosphorus and Copper and is an excellent source of Vitamin B12, Zinc and Selenium. Omega 3 to Omega 6 ratio is 31:1.
(Source: Nutrient data for this listing was provided by USDA SR-21.)
*Consumer Advisory Notice:
There is a risk of foodborne illness associated with consuming raw or undercooked foods such as meat, poultry, or seafood products. If you have chronic illness of the liver, stomach, blood, or have immune disorders, you are at greater risk of illness from raw oysters and should eat oysters fully cooked. If unsure, consult your physician.