In the Florida Keys, lobster mini-season is more than just a fishing event—it’s a celebration of summer itself. Every year, for two action-packed days in late July, the waters come alive with eager divers and snorkelers in search of the spiny Florida lobster. This short window before the official commercial season opens gives recreational hunters a chance to experience the thrill of the chase in crystal-clear tropical waters.

Boats line the docks at sunrise, gear clinks against dive tanks, and laughter carries on the salty breeze as friends and families prepare for a day of underwater adventure. Whether you’re a seasoned diver with years of experience or a first-timer eager to spot your first lobster under the ledges, mini-season offers an unbeatable mix of excitement, challenge, and camaraderie.

For many, it’s the ultimate summer kickoff—a tradition that combines sport, sun, and seafood in equal measure. After a day of diving, nothing beats the satisfaction of grilling up your own fresh-caught lobster while watching the sunset over the Gulf. It’s a reminder of what makes the Keys so special: the laid-back vibe, the natural beauty, and the shared joy of the sea.

From sunrise dives to evening feasts, lobster mini-season captures the heart of the Florida Keys lifestyle—adventurous, flavorful, and always a little salty.

Servings: 4
Prep Time: 20 minutes
Cook Time: 8 minutes

Ingredients

• 1½ lbs Florida Keys spiny lobster tails (about 4–5 medium tails)
• 1 tbsp Old Bay seasoning (plus more for garnish)
• ¼ cup red onion, finely diced
• ¼ cup bell pepper (red, yellow, or mixed), finely diced
• ½ cup mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 top-split New England–style hot dog buns (or brioche rolls)
• Sea salt & black pepper, to taste

Instructions

1. Prep the Lobster

• Using kitchen shears, cut the shells down the center and carefully remove the raw meat from each tail.
• Finely chop the lobster meat into small, bite-sized pieces.

1. Cook the Lobster

• In a large skillet over medium heat, melt butter with olive oil.
• Add lobster, sprinkle with Old Bay, and sauté for 2–3 minutes until just opaque. Do not overcook.
• Transfer lobster to a plate and allow it to cool completely.

1. Make the Lobster Salad

• In a mixing bowl, combine cooled lobster, red onion, bell pepper, mayonnaise, Dijon mustard, lemon juice, parsley, a pinch of Old Bay, and a dash of salt and pepper.
• Gently fold until evenly coated.

1. Toast the Buns

• Brush the inside of each bun with butter.
• Toast in a skillet or griddle until golden and crisp.

1. Assemble

• Fill each bun generously with the lobster salad.
• Lightly dust the top with Old Bay for flavor and presentation.

1. Serve

Serve immediately with kettle chips, coleslaw, or grilled corn.

The Florida Keys lobster mini-season continues to bring together divers, locals, and seafood lovers from all over, reminding us that the best adventures are the ones shared. Whether you’re a seasoned diver or thinking about joining for the first time, this annual tradition is the perfect excuse to explore the Keys, connect with fellow ocean enthusiasts, and savor the simple joys of life on the water.