Have you ever tried Hawaiian Spiny lobster? It is arguably softer, sweeter, and juicier than any other lobster in the world. Growing up on Maui and having access to some of the freshest seafood available, I tend to be extremely critical of my seafood. I love food and my favorite kind of people are people who love to eat! I mean it when I say there is no comparison between the Hawaiian Spiny lobster and the traditional Maine lobster you would find in most restaurants across the globe.
Hawaiian Spinys have no claws, a harder shell, and are very thorny. Due to the lack of claws, most of the meat is contained in the tail. If you are into fishing or are an outdoors type of person, you might be able to catch these prized warm-water crustaceans by diving off one of the many shores on Maui. They are surprisingly everywhere and can be found on all sides of the island.
Alternatively, there are several restaurants that serve this deliciously cooked crustacean during open season. Open season in Maui can be easily remembered as any month with an “R” in it (therefore closed May-August). One of my favorite restaurants that serve it is Humuhumunukunukuapua’a (the Hawaiian name for the Hawai’i state fish) restaurant at the Grand Wailea. This resort restaurant is right next to the Shops at Wailea where my office at Wailea Realty Corp. is located, so come say “Hi,” after you’ve tried it and let me know what you think! You can also get it from various other local supermarkets like Oki’s Seafood Corner in Foodland Kahului next to Ka’ahumanu Shopping Center.
My favorite way to enjoy Hawaiian Spiny lobster is very simple. Just boil it in water with salt added to the water for about 15-20 minutes depending on the size of the lobster. The salt will absorb into the meat so you can add more or less salt depending on your preferences. When it’s done cooking, serve with melted butter with some fresh squeezed lemon mixed into it and use as a dipping sauce. It is utterly delightful yet so basic. In any case, the lobster comes out so juicy, sweet, and flavorful that you really don’t need to add any seasonings or sauces. I just prefer to go that extra mile with the butter/lemon whip, but either way you can’t go wrong. It is that good. You’re welcome.
Here is a pic of a Hawaiian Spiny lobster my husband Nelson caught during a recent dive session. This is the largest cooler we have and it takes up almost the entire length of it. Also pictured are the Hawaiian “7/11” crab with its famous spots and other varieties of local shellfish. Look out for my next blog coming out in August about something even more juicy, no pun intended. A hui hou (until next time)!
Kristen Goo R(S)
Wailea Realty Corp.