The spiny lobster sport season is July 25 and 26 for 2007 and the regular season is Aug. 6 through March 31. Make sure you're familiar with the rules and regulations before you become part of the lobstermania! The bag limits are six per person per day for Monroe County and Biscayne National Park, and 12 per person per day for the rest of Florida during the two-day sport season and six per day during the regular season. A recreational saltwater license and a crawfish permit are needed for harvest. Harvest of lobster is prohibited in John Pennekamp Coral Reef State Park during the sport season. Harvest is also prohibited during both the two-day sport season and regular season in Everglades National Park, Dry Tortugas National Park and no-take areas in the Florida Keys National Marine Sanctuary. There are lots more rules--to ensure you're in complete compliance, check http://floridakeys.noaa.gov.

Tips on Catching Spiny Lobsters

Lobsters feed at night, so the best time to hunt them is after the sun sets (however, night diving for lobsters is prohibited during the two-day sport season). Look for tell-tale antennae poking out from nooks and crannies. Use a dive light and shine the beam into the bug's eyes. Use your other hand to come in from behind it, and then pin it to the bottom. Now comes the tricky part: Try to get a good grip and hold on. You must measure the lobster IN the water, before you bag it. If you're with a buddy, let him handle the gauge. Begin at the forward edge between the rostral horns to the rear edge of the carapace. It must be more than three inches long. Bag him!

Recipe: Grilled Lobster Tails

Ingredients
1 tablespoon lemon juice, fresh-squeezed
1/4 cup olive oil
1 teaspoon salt
fresh cracked black pepper
2 tablespoons chopped fresh basil
1 clove garlic, minced
2 boiled lobster tails

Directions

1. Preheat grill for high heat.
   2. Make marinade: Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, pepper, basil and minced garlic. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
   3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 6 minutes on each side, basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.