Caribbean Spiny Lobster

Availability

Fresh from August through March, but fishing drops sharply after the first of the year. Frozen year-round.

Source

U.S. wild-caught from North Carolina to Texas, Puerto Rico, and the U.S. Virgin Islands.

Taste

Mild and sweet.

Texture

Firm. Coldwater tails tend to be more tender and succulent than warmwater tails.

Color

Raw tail meat is nearly translucent, with a pink, cream, or whitish-gray tint. Cooked tail meat should be snowy white with red tinges but no dark spots. 

Health Benefits

Spiny lobster is low in saturated fat and is a very good source of protein and selenium.