Spiny Lobster Antennae

This recipe might make you think twice when you’re cleaning your lobsters this mini-season. While the tails often steal the spotlight, we’re diving into the flavorful world of lobster antennae. These delicate appendages, often discarded during cleaning, hold immense culinary potential. Surprisingly tender and sweet, lobster antennae offer a delightful twist on traditional seafood fare. Despite their underappreciated status, every lobster boasts two antennae attached to the carapace by two knuckles. Both this knuckle and the antenna hold a good amount of meat making it easy to accumulate enough for a substantial meal to be shared with friends and family, similar to the communal experience of a crawfish boil or a feast of peel-and-eat shrimp. Here’s what you’ll need.

INGREDIENTS:

• Fresh Florida Spiny Lobster antennae knuckles (separated from the heads)
• ½ cup unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 lime
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

INSTRUCTIONS:

1. Prepping the Antennae:

Carefully separate the antennae from the lobster heads. Rinse them under cold water and pat dry with paper towels.

Using traditional crab cleaning utensils, carefully extract the meat from the antennae. Be gentle to preserve the tender texture.

2. Boiling the Antennae:

Fill a large pot with water and bring it to a boil.

Add salt to the boiling water.

Gently drop the lobster antennae into the pot.

Boil for 3-4 minutes until the antennae turn opaque and curl slightly. Avoid overcooking to maintain their tenderness.

3. Shocking the Antennae:

Prepare a large bowl of ice water.

Once the antennae are cooked, remove them from the boiling water and immediately plunge them into the ice water bath to stop the cooking process. This will help preserve their texture and flavor.

4. Extracting the Meat:

Using a stone crab cracker, gently crack the knuckles of the antennae to make easy work of extracting the meat.

5. Preparing the Garlic Butter Sauce:

In a small saucepan, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté until fragrant, about 1 minute.

Remove the saucepan from the heat and stir in the lime zest and juice.

Season with salt and pepper to taste.

6. Serving:

Remove the shocked antennae from the ice water bath and pat them dry with paper towels.

Arrange the boiled lobster antennae on a serving platter. Serve the garlic lime butter sauce in a dipping bowl alongside the antennae.

Garnish with chopped fresh parsley for a pop of color and flavor.

Dip the tender, sweet meat from the antennae into the butter sauce and enjoy the unique flavors of Florida Spiny Lobster!

NOTES:

For an extra kick of flavor, you can add a pinch of red pepper flakes to the garlic butter sauce.

Pair this dish with your favorite summer sides like grilled vegetables or a refreshing salad for a complete meal experience.