A Florida Lobster Grill to Celebrate Labor Day

We decided to celebrate the Labor Day weekend with a uniquely Florida dish, one created with our delicious Florida spiny lobsters (those are the ones without claws). 

For that, we turned to Executive Chef Paula Da Silva of Fort Lauderdale’s Burlock Coast. She came up with a winner. Here are her thoughts about the dish – and she included the recipe for you, too! Have a great holiday!

From Chef Da Silva:

“For many of us, Labor Day marks the end of summer where we spent countless days and nights grilling. This dish is perfect for a Labor Day feast as spiny lobster season starts in Florida. The sweet & spicy, tropical pineapple butter and salsa really complement the lobsters’ delicious meat. It’s such a summery dish, both a goodbye to it and a celebration of it.”

Grilled Florida Spiny Lobster, Burnt Pineapple Jalapeno Butter,  Red Onion & Lime Salsa

Serves 4

Lobster

  • 2 1 ½ to 2-lb. spiny lobster, whole
  • 2 lemons, cut into wheels
  • 1 bunch parsley, rough chopped
  • ½ cup extra virgin olive oil 

Split the lobster in half lengthwise and clean out the inside under cold running water. Marinate in the above ingredients for a few hours in the ‘fridge until you are ready to grill. 

Butter

  • 1 lb. butter, softened at room temp
  • 1 small pineapple, peeled and quartered, core out
  • 2 jalapeno peppers
  • 2 limes, halved
  • 1 tsp. paprika
  • salt & pepper to taste

Place the pineapple quarters on a hot grill and keep them on each side for about 3-4 minutes or until dark grill marks have formed. Keep turning the pineapple until grilled all around. Place the whole jalapenos on a hot spot on the grill and cook until the skin is charred. Once ready, remove the pineapple and chop it finely. Place the jalapeno in a bowl covered for about 5 minutes so that you can peel the skin off easily. Remove the seeds and stems and dice the jalapeno. Whether you use an electric mixer or by hand, add your soft butter to the bowl. Whisk/whip until creamy and smooth. Add the chopped pineapple, jalapeno, juice the limes, paprika and season with salt and pepper. Mix well for about 3-4 minutes until everything is incorporated. Spoon the mixture onto plastic wrap or parchment paper and roll into a log. Refrigerate and cut circles when ready to serve.  

Salsa

  • 1 small pineapple, peeled and quartered, core out
  • 1 red onion, peeled and quartered 
  • 2 limes, cut into thin wheels
  • 2 bunches cilantro, chopped
  • 2 Tbsp extra virgin olive oil
  • salt & pepper to taste

Grill the pineapple until dark grill marks form all around. Place the onions on the grill and also make sure to get a good char all around the onions. Place the lime wheels on a tray and put into the oven at 250 degrees for about 10 minutes or until light brown and caramelized. Once they are done, cut the pineapple into small cubes and slice the onions. Place all the ingredients into a bowl and mix really well. Season with salt and pepper and reserve. 

To Serve

Grill the lobster on high heat with the flesh side down for about 2-3 minutes. Turn them over and finish grilling for another 3-4 or until the meat is firm and opaque. Add the butter wheels during the last 1-2 minutes of cooking time so the butter begins to melt slowly. Transfer to a plate and spoon the salsa on the tail. Garnish with fresh lime wheels. 

Burlock Coast Seafare & Spirits, 1 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 954/302-6460; https://www.ritzcarlton.com/en/hotels/florida/fort-lauderdale/dining/burlock-coast-seafare-spirits

Viva La Playa opens at Lake Worth Casino

Chef Jeremy Hanlon, co-owner of the oceanfront Benny’s on the Beach at Lake Worth Pier, has just opened another restaurant where Mulligan’s (and before that, John G’s) used to be. It’s called Viva La Playa and has had a soft opening going now for about a week, with good reports coming from customers.

Viva is a “Latina cocina,” says the website, and will serve lunch and dinner, along with live music. The menu offers an arepa, ceviche, tamale, empanadas, salads, sandwiches, a taco bar, and entrees from tuna to prime rib, snapper, pernil (pork shoulder with house dark mole), and more.

Reservations are needed, because there are limited seats due to the distancing rules. On Sept. 7, there’s an agave spirit tasting festival from 5 p.m. to 7 p.m.

Viva La Playa, 10 S. Ocean Blvd., Lake Worth Beach; 561/247-7245; https://www.vivalaplaya.com/


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