Florida Department of Agriculture and Consumer Services

Herb and Butter Roasted Florida Spiny Lobster with Citrus and Olives

Posted December 29, 2015 in Starters, Lobster

Herb and Butter Roasted Florida Spiny Lobster with Citrus and Olives


  • 2 (6-8 ounce) Florida spiny lobster tails, removed from the shell
  • 4 bamboo skewers (6 inch)
  • 1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
  • Olive oil for cooking
  • 1 tablespoon unsalted butter
  • 1 cup micro greens or arugula
  • 1 tablespoon fresh lemon juice
  • 1 Florida orange or grapefruit, peeled and segmented
  • 12 Spanish Queen and/or Kalamata olives, pitted
  • Sea salt and fresh ground pepper to taste


  1. Cut the lobster tails in half, lengthwise.
  2. Preheat a medium-sized sauté pan over medium-high heat.
  3. Insert the bamboo skewers into the middle of each of the halved lobster tails.
  4. Season the lobster tail meat with salt, pepper and fresh chopped herbs.
  5. Add 1 tablespoon of olive oil and butter to the preheated pan.
  6. Carefully add the seasoned lobster skewers to the hot pan.
  7. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked.
  8. Make sure not to overcook the lobster.
  9. Remove the lobster skewers from the pan and let them cool slightly.
  10. In a small bowl, combine the micro greens or arugula with the lemon juice.
  11. Season the greens lightly with salt and pepper and toss to coat.
  12. To plate the dish, put a bed of the greens on a small platter.
  13. Artfully arrange the lobster skewers, citrus segments and olives. Serve immediately.  


2 to 4 (as an appetizer)Print This Recipe
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