Florida Keys Spiny Lobster Roll

In the Florida Keys, lobster mini-season is a unique opportunity for divers and snorkelers to enjoy the thrill of the hunt before the commercial fishing season begins. Mini-season is a two-day event in late July, and many consider it the ultimate summer kickoff for sport divers and snorkelers. Last Mango took a trip to the Florida Keys for a mini-vacation for this annual adventure full of good moods and good foods! 

Servings: 4
Prep Time: 20 minutes
Cook Time: 8 minutes

Ingredients

• 1½ lbs Florida Keys spiny lobster tails (about 4–5 medium tails)

• 1 tbsp Old Bay seasoning (plus more for garnish)

• ¼ cup red onion, finely diced

• ¼ cup bell pepper (red, yellow, or mixed), finely diced

• ½ cup mayonnaise

• 2 tsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tbsp fresh parsley, chopped

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 4 top-split New England–style hot dog buns (or brioche rolls)

• Sea salt & black pepper, to taste

Instructions

1. Prep the Lobster

• Using kitchen shears, cut the shells down the center and carefully remove the raw meat from each tail.

• Finely chop the lobster meat into small, bite-sized pieces.

2. Cook the Lobster

• In a large skillet over medium heat, melt butter with olive oil.

• Add lobster, sprinkle with Old Bay, and sauté for 2–3 minutes until just opaque. Do not overcook.

• Transfer lobster to a plate and allow it to cool completely.

3. Make the Lobster Salad

• In a mixing bowl, combine cooled lobster, red onion, bell pepper, mayonnaise, Dijon mustard, lemon juice, parsley, a pinch of Old Bay, and a dash of salt and pepper.

• Gently fold until evenly coated.

4. Toast the Buns

• Brush the inside of each bun with butter.

• Toast in a skillet or griddle until golden and crisp.

5. Assemble

• Fill each bun generously with the lobster salad.

• Lightly dust the top with Old Bay for flavor and presentation.

6. Serve

• Serve immediately with kettle chips, coleslaw, or grilled corn.

Tip: Cooling the sautéed lobster before mixing keeps the mayo-based salad creamy and prevents separation.