Lobster Season is open in the Cayman Islands as of December 1, 2024. Cayman Lobster season runs from December 1, 2024-February 28, 2025.
Cayman Lobsters may only be taken from outside marine protected areas, and only spiny lobsters (Panulirus argus) may be taken. Any lobster taken must have a minimum tail length of six inches. There is a take limit during the open season of three spiny lobster per person, per day, or six spiny lobster per boat, per day – whichever is less.
The Law also bans the taking of lobster, and all other marine life except lionfish, while SCUBA diving. Using gloves, a spear or a hook stick to catch lobster is also a common method. The preferred method of catching lobster is with a snare. Lobster snares, which can be purchased locally, allow users to catch lobster humanely and also allow the harmless release of any undersized lobster. For more, visit the Cayman Islands Department of Environment.
The DoE also asks that individuals catching lobster avoid taking females. Females can be easily identified by having two “toes” on their hind/bottom legs nearest to the tail and will often have a black, slimy substance attached underneath them in the area between their legs.
Cayman Style Lobster is a beloved traditional dish in the Cayman Islands, reflecting the region’s deep connection to the sea. Many local restaurants feature this iconic preparation, especially during the lobster season, which runs from December 1 to February 29. Outside of these months, harvesting lobster is prohibited under the Cayman Islands Marine Conservation Laws to protect marine life and ensure sustainability.
This dish, often celebrated for its bold flavors and fresh ingredients, highlights the Caymanian culinary tradition of incorporating seafood into everyday meals. For an authentic taste, look for it at local establishments during the open season.
Although there are unlimited ways to prepare lobster, this recipe is very traditional
Dispatching a lobster humanely is essential to minimize suffering and ensure the quality of the meat. Here are the best methods:
Once dispatched, remove the lobster tails by twisting off from the body. Next, cut the shell down to the middle to remove the meat. Cut the tail meat down the middle to remove the vein inside.
Chop lobster meat into 1/2-inch pieces. Heat butter, or olive oil, in a large pan over low heat. Sauté red, green, and scotch bonnet peppers, thyme, and garlic. Add salt and chicken stock to the pan, then add lobster meat and sauté for 10 – 15 minutes. Finally, thicken sauce with cornstarch and water mixture as desired.
Serve with vegetables, salad and/or rice.
Do you want to catch some lobster? Include time on your deep-sea or reef fishing trip to snorkel for lobster, instead of a 4-hour trip book a 5, 6 or 8-hour trip.
Check out: do you want to fish and snorkel on the same charter trip
