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| Florida Lobster |
The spiny lobster is a crustacean related to crabs, shrimp, crayfish and
the Spanish lobster. Common names include crawfish (this is not the freshwater crawfish) and Florida lobster.
In Florida, the Florida lobster is caught off the Keys and around the southern tip of the state from waters of the Atlantic
Ocean near the Florida Reef Tract. Florida lobster season is from August 6 - March 31.
The Florida lobster is characterized by numerous spines on the body, two
large, hooked horns over the eyes, a pair of long jointed antennae and five pairs of walking legs. It has mottled coloring
of yellow, brown, orange and blue markings over the body and tail. The tail is segmented and can be rapidly curled under
the body to propel the lobster backward. The Florida Lobster does not have the large, meat-filled claws characteristic
of the northern Lobster. The meat of the Florida Lobster comes primarily from the tail section.
What to look for when selecting Florida Lobster tails:
- Should have a mild aroma.
- Tightly adhering shells.
- Meat should be opaque, plump, and moist.
- Flesh should be firm.
Store fresh Florida lobster in the coldest part of your refrigerator for up to two days. Keep
frozen Florida lobster in the freezer for up to six months. Thaw in the refrigerator or under cold running water.
Nutritional Facts
Serving Size 4 oz, raw (appx.
114 grams)
Calories 113
Total Fat 2g
Sat. Fat 0g
Cholesterol 79mg
Sodium 201mg
Carbohydrates 3g
Protein 23g
Want to learn more about Florida Stone Crabs?
Click on
Florida Stone Crab
for more information.
Need some tips on Stone crabs?
Click on
Stone crab tips
for more information.
Nutritional information provided by
USDA Nutrient Data Laboratory.
Additional information provided by University of Florida Institute of Food And Agricultural Sciences and
Florida Department of Agriculture and Consumer Services.
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