While most have grown accustomed to the northern lobster featured in T.V. and restaurant chains, Florida waters are home to a different lobster known as the spiny lobster. While not as sweet in flavor as their northern cousin, these lobsters boast some appetizing nutrition facts. The spiny lobster is a smart seafood choice as it is high in Protein, Omega-3s, and selenium without saturated fat.
Protein is essential for building muscles and providing fuel for the body. A 4oz portion of spiny lobster packs 3.8g of Omega-3s. Omega-3 is thought to improve impulsivity, aggression, and depression in adults. In addition, lobster contains selenium which improves thyroid function.
Try this recipe to enjoy your next spiny lobster.
Florida Lobster with Tomato-Herb Penne Pasta
Ingredients
1 Pound lobster tail meat, cooked
3 Tablespoons olive oil
1 Medium onion, minced
2 Cloves garlic, minced
1 (28-ounce) can Italian-style tomatoes, drained and diced
½ Cup clam juice or fish stock
1 Tablespoon red wine vinegar
2 Tablespoons fresh basil, minced
¾ Teaspoon fresh oregano, minced
¾ Teaspoon fresh thyme, minced
¾ Teaspoon fresh rosemary, minced
¼ Teaspoon cayenne pepper
1/3 Cup heavy cream
Sea salt and fresh ground pepper to taste
1 Pound penne pasta Preparation
Directions
Cut lobster tail meat into bite-size pieces.
In a large saucepan, heat oil over medium heat; add onion and garlic and sauté 10 minutes until onion is soft.
Add tomatoes, clam juice, vinegar, herbs and cayenne; bring to boil.
Reduce heat and simmer 5-8 minutes.
Slowly stir cream into the sauce; add lobster pieces and simmer 20 minutes.
Season to taste with salt and pepper.
Cook pasta in boiling salted water until just tender; drain and return to pot.
Pour the lobster sauce over and toss to coat.
Yield 6 servings
“Spiny Lobster.” Spiny Lobster / Seafood Products / Buy “Fresh From Florida” / Consumer Resources / Home – Florida Department of Agriculture & Consumer Services, https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Seafood-Products/Spiny-Lobster.
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