SPINY LOBSTER OVERVIEW
🦞 Overview: What is a Spiny Lobster?
Spiny lobsters (Family Palinuridae) are warm-water crustaceans known for their long, spiny antennae and lack of large claws. The most iconic species in Florida and the Caribbean is:
Caribbean Spiny Lobster (Panulirus argus)
- Common Names: Florida lobster, Caribbean lobster, rock lobster
- Range: Florida, Gulf of Mexico, Bahamas, Caribbean, south to Brazil
- Habitat: Coral reefs, seagrass beds, rocky crevices (3–100+ ft deep)
- Color: Mottled brown/olive with light spots and stripes
🔬 Anatomy & Biology
| Size | 1–2 lbs average; up to 9+ lbs and 3+ feet long |
| Lifespan | 15+ years |
| Molting | Sheds shell to grow |
| Claws | No large claws—defense comes from spines & tail |
| Tail | Primary edible portion—sweet and meaty |
| Diet | Feeds on mollusks, crustaceans, algae, small fish |
| Defense | Spines + tail flicking for escape |
🌊 Lifecycle & Behavior
- Spawning Season (FL): March–August
- Migration: Travel in lines ("marches") ahead of cold fronts
- Larval Stage: Phyllosoma stage—drifts up to 9 months before settling
- Egg Production: Hundreds of thousands carried under female's tail
⚓️ Commercial & Recreational Harvest
Florida Fishery (FWC Regulated)
- Commercial Season: Aug 6 – March 31
- Sport “Mini” Season: Last Wed & Thurs of July
- Minimum Size Limit: 3" carapace (measured in water)
- Bag Limit: 6 per person/day in FL Keys
- Harvest Methods: Traps, free diving, scuba, bully nets
Export & Market Demand
Most Florida-caught spiny lobster is exported live to China and Asia due to high demand and price. Local restaurants often use cheaper imported Caribbean tails preserved in sodium bisulfite.
🧂 Taste & Culinary Profile
| Flavor | Sweet, delicate, rich—but milder than Maine lobster |
| Texture | Firm, meaty, shrimp-like |
| Prep Methods | Grilled, broiled, poached, sous vide, ceviche |
| Popular Dishes | Lobster rolls, tail dinners, bisque, tacos |
🌍 Environmental Role & Sustainability
- Sustainably Managed: Strict Florida regs on traps, size, and seasons
- Bycatch: Low compared to other fisheries
- Eco Role: Predator and prey—helps balance reef ecosystems
🛑 Fun Facts & Warnings
- They “squeak” when pulled from rocks—called “screamers”
- Powerful tail flicks allow quick backward escape
- Black shell spots = shell disease (safe if meat is white/sweet-smelling)
- Gloves recommended—spines are sharp!
🔬 Nutritional Facts (per 100g tail meat)
| Calories | ~90 |
| Protein | ~19g |
| Fat | ~1g |
| Cholesterol | ~70mg |
| Sodium | ~200mg |
| Carbs | 0g |
🇺🇸 Florida-Specific Distinctions
- Most Florida-caught lobster is exported live—not eaten locally
- Imported tails from Caribbean are cheaper but preserved with sodium bisulfite
- Fresh Florida lobster is superior in flavor and quality
🧠Comparison: Spiny vs. Maine Lobster
| Feature | Spiny Lobster | Maine Lobster |
|---|---|---|
| Habitat | Tropical/Subtropical | Coldwater (North Atlantic) |
| Claws | No claws | Large, meaty claws |
| Meat | Mainly tail | Claws, tail, knuckles |
| Texture | Firm, shrimp-like | Tender, flaky |
| Flavor | Sweeter, less briny | Rich, savory, more “lobstery” |
| Color | Mottled brown | Green/blue (turns red when cooked) |