Savor the essence of the Florida Keys with this wood-fired grilled spiny lobster recipe from Kindler Wood-Fired Fare at Three Waters Resort & Marina in Islamorada, FL. Known for its open-hearth kitchen and sea-to-table ethos, Kindler brings responsibly sourced ingredients to life through fire and flavor. This dish captures the coastal soul of the Keys, just in time for Helm to Hearth – a culinary weekend (April 25–27, 2025) that celebrates sustainable seafood in partnership with the James Beard Foundation® and Coral Restoration Foundation™. It’s a simple, elegant reflection of the region’s ocean-driven flavors.
Ingredients
- 8 oz Spiny Lobster Tail
- Lemon Herb Compound Butter
- 3 oz Heirloom Cherry Tomatoes
- 1.5 oz Spinach
- 4 oz Basmati Rice
- Roasted Corn Butter
- 1/2 tsp. Unsweetened Toasted Coconut Shavings
- 1/2 tsp. Crispy Shallots
- 1/2 tsp. Sliced Chives
Instructions
- Spilt lobster tail from top side, do not cut in half.
- Fold open and pinch tail to help keep butterflied. Separate meat from shell. Keep tail attached.
- Rub tail and inside of shell with lemon herb butter, salt and pepper. Return meat into shell.
- Grill lobster tail.
- Mix rice with toasted coconut shavings, crispy shallots, chopped chives and salt.
- Heat cherry tomatoes. When ready to plate, add spinach last minute and quickly toss.
- Place rice just off center on plate with tomatoes and spinach next to it.
- Place lobster tail on top. Sauce with Corn butter around plate.
