Some Florida Keys residents await Aug. 6 each year as eagerly as kids await Christmas morning. Why? It’s the start of the Florida Keys’ annual commercial lobster season — and though the “gifts” are served on plates and often dunked in butter instead of wrapped in holiday paper, that suits lobster lovers just fine.
Despite its current popularity, Florida lobster was once regarded as a “hardship food” and was even served to prisoners in jail. As times and tastes changed, it evolved into one of the state’s most sought-after delicacies.
Keys newcomers and visitors might be surprised to find that local lobsters are quite different than their New England cousins. Known as spiny lobsters, they don’t have the claws that characterize the northern type. However, once diners bite into the sweet and tender meat of the tail, they won’t pine for the pincers.
Many “foodies” enjoy their lobsters steamed, boiled or grilled with plenty of melted butter. While traditional northern trimmings might include potatoes and corn on the cob, it’s not unusual to serve Keys lobster with Cuban black beans and yellow rice.
Some Keys chefs blend lobster meat with intriguing sauces that feature tropical fruits such as mango. Others might serve them stuffed and baked, blended into rich bisque, or chilled in a creamy salad dressing atop leafy greens.
On Saturday, Aug. 9, lobster lovers can savor their favorite crustacean in a traditional dish with a contemporary flair — and discover the secrets to preparing it — during the “Guest Chef Lobster Best” special event at the Key West Cooking School, 291 Front St.
The exclusive learn-and-dine experience features Key West chef Paul Menta, who will reveal the techniques behind his signature lobster enchilado, a dish he showcased in a segment of television’s “Gordon Ramsay: Uncharted.” He will also demonstrate the proper way to cut, cook and season Florida lobster.
In the flavorful dish, which has roots in Cuban and Caribbean cuisine, lobster is paired with a rich tomato sauce that’s enhanced with a variety of zesty seasonings. To complement the meal, guests can enjoy a selection of rum-based cocktails — including those featuring spirits from Menta’s Key West First Legal Rum Distillery — and end their feast with decadent rum cake.
In addition, Key West Rum Fest founder Neil Lindsey will share expert insights into rum and mixology.
Reservations are required for the crustacean celebration, and lobster lovers can choose seatings at either 11 a.m. or 3 p.m. A portion of the ticket sales benefits the Key West Cooking School Culinary Arts Scholarship at the College of the Florida Keys.
For more information and ticketing, visit bit.ly/LobsterBest or call the cooking school at 305-294-2665 (305-294-COOK).
Last Bites
Dish of the Week: Lobster Enchilado. Innovative chefs put their own hallmark on traditional dishes. Ingredients in the Key West Cooking School’s Lobster Enchilado recipe, based around lobster tails and tomato sauce, include yellow onions, bell peppers, diced garlic cloves, unique seasonings and even pimento-stuffed olives.
Helpful Kitchen Hack: No matter what the lobster recipe, it’s crucial not to overcook the main ingredient. Overcooked lobster is tough and chewy — so especially when steaming the sensational crustaceans, watch carefully and remove them from the heat as soon as the shell turns red. Lobster tail meat should be opaque, plump and moist. Hungry for more? Visit keywestcookingschool.com.
