Recipe
Grilled Spiny Lobster from the Keys with Criollo Mojo
Grilled spiny lobster, brushed with sour orange criollo mojo and served with boiled cassava. A seasonal Cuban adaptation.
- Preparation20 min
- Cooking40 min
- Total time1 h
- Servings4 servings
- DifficultyMedium
The Caribbean spiny lobster, with its thick tail and long antennae but without the large claws of the American lobster, is the same species caught in the waters between Cuba and the Florida Keys. This recipe is a Cuban adaptation designed for November and December: the meat is grilled and brushed with a criollo mojo of sour orange, garlic, and cumin, and served with boiled cassava, as required by the Cuban table. It is not a historically documented recipe; it is a way to bring the lobster the flavors of always.
November and December fall within the regular spiny lobster season in Florida, which according to the Florida Fish and Wildlife Conservation Commission (FWC) runs from August 6 to March 31. Always buy product of verified origin and ask your fishmonger to clean it and split it lengthwise.
It is a dish for a special occasion, a New Year's Eve dinner, or a family Sunday: half a lobster per person, very tender cassava, and the mojo on the table for whoever wants more.
Ingredients
Check off the ingredients you have.
For the lobster
For the cassava
For the criollo mojo
To serve
Method
Cassava
- Cut the cassava into pieces about 6-7 cm long. Place in a pot with the 3 l cold water and salt, and bring to a boil over medium-high heat.
- Boil for between 25 and 35 minutes, until completely tender: the pieces begin to open and the knife enters without any resistance. If it is still firm, prolong cooking. Never serve it half-cooked or raw.
- Drain the cassava and discard all the cooking water. Remove the fibrous central core from each piece, return it to the pot, and cover to keep warm.
Image generated with AI.CiberCuba
Criollo Mojo
- In a mortar, crush the garlic with the salt, pepper, cumin, and oregano until a paste forms.
- In a small saucepan over low heat, warm the olive oil with the butter until melted. Add the garlic paste and stir for 30-60 seconds, without letting it brown. Remove from heat and gradually add the sour orange juice, being careful of splatters; mix well.
- Before touching the raw lobster, separate the mojo: pour about two-thirds into the serving bowl and cover; put the rest in another bowl with a clean brush, only for brushing.
Grilled Lobster
- Prepare a clean and very hot grill, with an area of strong direct heat and another of indirect heat. Lightly grease the grates with paper towels barely moistened in oil, holding them with long tongs and away from the flames.
- Dry the lobster halves well with paper towels, remove any remaining intestine if present, and brush the meat with the brushing mojo.
- Place the halves with the meat facing the direct heat and grill for 2-3 minutes, only until they take on grill marks. Watch that the butter does not cause flare-ups; if there are any, move them to the indirect heat zone.
- Turn them over with tongs so the shell faces the fire and finish cooking for about 4-6 more minutes, moving them to the indirect zone if necessary. They are ready when the meat looks opaque and white and registers 63 °C (145 °F) in the center of the thickest part of the tail; adjust time to actual size.
Image generated with AI.CiberCuba - Discard the leftover mojo from the brushing bowl, as it has been in contact with raw seafood. Set aside the brush and used utensils to wash them with hot water and detergent. Use clean utensils to serve.
Plating
- Serve half a lobster per person with some pieces of cassava. Drizzle the cassava with the reserved mojo, sprinkle parsley if using, and bring the rest of the mojo to the table in its clean bowl.
