Sustainable Foods

California Spiny Lobster (Panulirus interruptus)

Lobster season is my favorite time of year. Every fall, the water starts to cool, the crowds thin out, and Southern California shifts into lobster season. Most of my lobsters are taken diving at night, searching rocky reefs and ledges with a light and grabbing them by hand. There are few foods that connect you more directly to the ocean than bringing a lobster home that you caught yourself.

California spiny lobster (Panulirus interruptus) are found from California south along the Baja Peninsula. Unlike Maine lobster, they don't have large claws. They rely on a hard, spiny shell, long antennae, and a powerful tail to defend themselves and escape predators. During the day they generally shelter in rocky crevices, becoming much more active after dark.

California manages the recreational fishery through a seasonal closure, minimum size, daily bag limit, and reporting requirements. These rules are important, but sustainable fishing also comes down to how we choose to harvest. I don't think the goal should be to take as many lobster as the law allows. Take what you need, measure carefully, release undersized animals quickly, and leave the reef the way you found it.

I also try not to waste what I bring home. The tail is only part of the animal. The body, legs, and shell are packed with flavor and can be turned into stock, dashi, sauces, and soups. If I'm going to take something from the ocean, I want to make the most of it.