Simple Grilled Spiny Lobster

Spiny Lobster is a seasonal seafood available from the beginning of October through mid March. The lobster fishery here in California is one of the most strictly managed fisheries in the country. For these two reasons, all the seasoned seafood connoisseurs know to get it while the gettin's good. The California Spiny Lobster is similar to the "famous" Maine lobster with the exception of a few key differences. Number 1 is the complete lack of claws — Spiny Lobster have skinny legs in place of where the Maine Lobster have those big recognizable claws. So yes, no claw meat with the lobster here in California — however, key difference number 2 is that Spiny Lobster have much thicker tails and meat throughout their whole body and head, meaning you'll be getting a full meal with a single lobster. California Spiny Lobster meat is known to be rich and buttery with a slightly meatier texture and a much sweeter flavor when compared to the brininess of the Maine Lobster. Overall, it is delicious, sustainable, and a California fan favorite that I want to share with the rest of the country and world.

California Spiny Lobster and this recipe — although I've tweaked it a bit over the years — holds a special place in my heart. When I first got into spearfishing and free diving it was during lobster season. I had been free diving with a friend only once before but he went off to join the Navy SEALs and gifted me his speargun. I figured "why not?" and decided to buy a wetsuit, fins and the rest of the diving gear needed. I was doing some research online on where I should start with this brand new endeavor of mine and I came across a guy talking about how excited he was to go out that week and catch lobster. It hadn't even dawned on me that there were lobster here on the coast of California. So I did some more research, got the rest of the permits and gear I needed and set out on my first solo dive.

So there I was, diving down and poking my head in caves and under rocks looking for anything that looked like antennae. About an hour in, I saw two large red/brown antennae poking out from under a rock. I took a breath, dove down, approached slowly, and managed to wrap my hand around the lobster before it backed a couple feet into its cave. After a stalemate of about 30 seconds — and nervously close to the end of my breath hold — I somehow wiggled the lobster free, brought it to the surface, measured it to make sure it was legal size, and headed home. We butterflied it, threw it on the grill with butter, and had ourselves a meal. After that dive I was hooked (no pun intended), and lobster diving and spearfishing became my thing. Three years later I decided to make seafood my life.

Below is how to make an absolutely killer Spiny Lobster meal. Who knows — maybe you'll love it so much that you'll hop in the water to catch your own too.