This is part 21 of my ongoing "Caught in California" catch & cook series. I caught this California spiny lobster by hand on a daytime dive and grilled it up on the flat-top before basting it in yuzu butter — blending yuzu kosho for a little heat and yuzu juice for that sharp citrus aroma. Video and full recipe below:
by c_chiu
3 Comments
How did you kill it before splitting in half?
😋 Yum! Great job!!
Looks good! I’m jealous!