Spiny Lobster Tail
Panulirus argusClinical Encyclopedia
Spiny Lobster Tail provides 97 kcal, 20g of protein, 0.5g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Spiny lobster tail is a delicacy known for its sweet, tender meat and is rich in protein and essential nutrients. It is commonly enjoyed grilled, boiled, or baked.
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Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed grilled or steamed to preserve its delicate flavor. Avoid overcooking to maintain tenderness.
Smart Selection & Storage
Choose spiny lobster tails that are firm to the touch with a fresh ocean smell. Avoid tails that are discolored or have a strong fishy odor.
Store fresh spiny lobster tails in the coldest part of the refrigerator and consume within 1-2 days. Cooked tails can be refrigerated for up to 3 days.
Myths vs Realities
Healthy Recipes
Grilled Spiny Lobster Tail with Garlic Herb Butter
This dish features succulent grilled spiny lobster tails brushed with a flavorful garlic herb butter, perfect for a healthy summer barbecue.
- 4 spiny lobster tails
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1. Preheat the grill to medium-high heat.
- 2. In a small bowl, mix melted butter, garlic, parsley, lemon juice, salt, and pepper.
- 3. Cut the lobster tails in half lengthwise, brush with the garlic herb butter, and grill for 5-7 minutes until cooked through.
Lobster Tail Salad with Avocado and Mango
A refreshing salad combining tender spiny lobster tail with creamy avocado and sweet mango, dressed in a light lime vinaigrette.
- 2 spiny lobster tails, cooked and chopped
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 2 cups mixed greens
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1. In a large bowl, combine the mixed greens, lobster, avocado, and mango.
- 2. Drizzle with lime juice, and season with salt and pepper.
- 3. Toss gently to combine and serve immediately.
Spicy Lobster Tail Tacos with Cabbage Slaw
These vibrant tacos feature spiny lobster tail seasoned with spices and topped with a crunchy cabbage slaw for a healthy twist.
- 2 spiny lobster tails, cooked and chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 corn tortillas
- 1 cup shredded cabbage
- 1 tablespoon lime juice
- 1. In a bowl, mix the lobster with chili powder and cumin.
- 2. Warm the corn tortillas on a skillet, then fill each with the spiced lobster.
- 3. Top with shredded cabbage and drizzle with lime juice before serving.
Lobster Tail and Quinoa Bowl with Roasted Vegetables
A nutritious bowl featuring spiny lobster tail, protein-packed quinoa, and a medley of roasted vegetables for a complete meal.
- 2 spiny lobster tails, cooked and chopped
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C). Toss bell pepper and zucchini with olive oil, salt, and pepper, and roast for 20 minutes.
- 2. In a bowl, combine cooked quinoa, roasted vegetables, and lobster.
- 3. Serve warm, garnished with fresh herbs if desired.
Coconut Curry Spiny Lobster Tail
A rich and aromatic coconut curry featuring spiny lobster tail, served over brown rice for a healthy, satisfying meal.
- 2 spiny lobster tails, cooked and chopped
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup broccoli florets
- 1 cup cooked brown rice
- Fresh cilantro for garnish
- 1. In a saucepan, heat coconut milk and stir in red curry paste until combined.
- 2. Add lobster and broccoli, cooking until heated through.
- 3. Serve over brown rice and garnish with fresh cilantro.
Lobster Tail Stuffed Bell Peppers
Colorful bell peppers stuffed with a mixture of spiny lobster tail, brown rice, and spices, baked to perfection.
- 2 spiny lobster tails, cooked and chopped
- 2 bell peppers, halved
- 1 cup cooked brown rice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix lobster, brown rice, paprika, garlic powder, and salt.
- 3. Stuff the bell pepper halves with the mixture and bake for 25 minutes.
Lobster Tail and Asparagus Stir-Fry
A quick and healthy stir-fry featuring spiny lobster tail and fresh asparagus, tossed in a light soy sauce.
- 2 spiny lobster tails, cooked and chopped
- 1 bunch asparagus, trimmed and cut into pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1. In a large skillet, heat sesame oil over medium heat.
- 2. Add asparagus and ginger, stir-frying for 3-4 minutes.
- 3. Add lobster and soy sauce, cooking until heated through, then serve.
Lobster Tail Ceviche with Citrus
A refreshing ceviche made with spiny lobster tail, citrus juices, and fresh herbs, perfect as a light appetizer.
- 2 spiny lobster tails, cooked and chopped
- 1/2 cup lime juice
- 1/2 cup orange juice
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Salt to taste
- 1. In a bowl, combine lobster, lime juice, orange juice, red onion, cilantro, and salt.
- 2. Let marinate in the refrigerator for 30 minutes.
- 3. Serve chilled with tortilla chips or on lettuce leaves.
Baked Lobster Tail with Lemon and Thyme
A simple yet elegant baked spiny lobster tail dish infused with lemon and fresh thyme, perfect for a healthy dinner.
- 2 spiny lobster tails
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1. Preheat the oven to 350°F (175°C).
- 2. Place lobster tails in a baking dish, drizzle with olive oil, and season with salt, pepper, and thyme.
- 3. Top with lemon slices and bake for 20-25 minutes until cooked through.
Lobster Tail and Spinach Frittata
A protein-packed frittata featuring spiny lobster tail and fresh spinach, perfect for a healthy breakfast or brunch.
- 2 spiny lobster tails, cooked and chopped
- 6 eggs
- 1 cup fresh spinach
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 375°F (190°C).
- 2. In a skillet, heat olive oil and sauté spinach until wilted.
- 3. In a bowl, whisk eggs, then mix in lobster, spinach, feta, salt, and pepper. Pour into the skillet and bake for 20 minutes until set.
Frequently Asked Questions (FAQ)
How should I cook spiny lobster tail?
Spiny lobster tail can be boiled, grilled, or baked. Ensure not to overcook to maintain its tenderness.
Is spiny lobster tail healthy?
Yes, it is high in protein, low in calories, and contains beneficial omega-3 fatty acids.
What is the best way to season spiny lobster tail?
Simple seasonings like garlic, lemon, and butter enhance its natural sweetness.
Can I eat spiny lobster tail raw?
It is not recommended to eat spiny lobster tail raw due to potential bacteria; it should be cooked thoroughly.
How do I know if spiny lobster tail is fresh?
Fresh spiny lobster tail should have a mild ocean smell and firm, translucent flesh.
What are the nutritional benefits of spiny lobster tail?
It is rich in protein, low in fat, and provides essential vitamins and minerals.
How long can I store cooked spiny lobster tail?
Cooked spiny lobster tail can be stored in the refrigerator for up to 3 days.
What is the difference between spiny lobster and regular lobster?
Spiny lobster lacks the large claws of regular lobsters and has a sweeter, more delicate flavor.