The Caribbean spiny lobster (Panulirus argus) is found in the tropical and subtropical waters of the Atlantic and Caribbean Oceans extending into the Gulf of Mexico. Commonly referred to as ‘Rock Lobster’, these lobster have two large antennae in lieu of claws. Pound for pound the spiny lobster yield more meat and have larger tails than the New England lobster.
We recommend to broil tails and serve with melted butter and lemon wedges, or combine with a steak for Surf and Turf. Baked is good, too, but add some water or wine to the pan to prevent drying. If you want to remove the meat from the tails, make sure you split them ahead of time. Use a pair of scissors to cut lengthwise along the underside of the shell; otherwise the meat will be very difficult to remove.