Lobster season is now open

Cayman’s lobster season opened 1 Dec., ushering in three months when residents and visitors can try their luck at catching the tasty crustaceans. They can also expect to see fresh lobster dishes appearing on local restaurant menus.

Strict rules remain in place to protect local stocks of the Caribbean spiny lobster (Panulirus argus), a species known as much for its ecological importance as for its culinary appeal. Only spiny lobster may be taken, and no harvesting is allowed inside marine protected areas.

“Any lobster taken must have a minimum tail length of six inches,” the Department of Environment said. “There is a take limit during the open season of three spiny lobster per person, per day, or six per boat per day – whichever is less.”

The use of gloves, spears, hook sticks and any form of SCUBA-assisted harvesting are illegal when catching lobster. The DoE again urged fishers to use lobster snares, which allow the safe release of undersized animals.

A secretive, nocturnal hunter

The spiny lobster is far more elusive than many realise. By day, they hide beneath coral heads and ledges, crowding together in crevices for safety. At night, they emerge to forage across sand flats and turtle-grass beds, feeding on molluscs, crabs, algae and the occasional sea urchin and small fish. In turn, they are prey for large snapper, octopus, sharks and, especially when the lobsters are young, anything quick enough to grab them.

Spiny lobsters grow quickly in their first years and can live well over a decade, reaching tail lengths of 8 to 12 inches in local waters. They expand their size through molting, shedding their hard exoskeleton before rapidly absorbing seawater to swell into a new, larger shell. In the hours after a molt, when the shell is still soft, they are highly vulnerable, one reason they favour the protection of reefs and rocky outcrops.

Cayman-style lobster

For many Caymanians, the opening of lobster season is as much about tradition as it is about taste. The dish known as Cayman-style lobster, a recipe passed down through generations, typically features fresh tail meat lightly sautéed in butter with sweet peppers, onions, garlic and a dash of hot pepper. Some cooks add lime, parsley or a splash of white wine, finishing the dish so the lobster remains tender and never overcooked. It’s often served with breadkind, rice and a simple slice of white bread or a bread roll to mop up the buttery sauce.

Stay within the rules

The Department of Environment continues to urge the public to download the ‘Cayman DoE’ app to verify they are outside marine park boundaries before taking lobster. Possessing more than the legal daily limit, purchasing illegal lobster or taking any lobster on SCUBA all constitute offences under the National Conservation Act.

Lobster season runs through 28 February.

Anyone who witnesses suspected poaching is asked to call 911 or contact DoE enforcement directly at 916-4271 (Grand Cayman), 925-0185 (Little Cayman), or 911 (Cayman Brac).