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Fiola Miami’s Florida Keys Spiny Lobster

Fiola Miami’s Florida Keys Spiny Lobster

  • Just in time for Valentine's Day, Fiola Miami's executive chef Danny Ganem shares the recipe for a Florida Keys Spiny Lobster with sweet tooth mushrooms and Tiny Farms heirloom baby tomatoes.
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  • 3 whole Florida Spiny Lobster
  • 3 cups seared sweet tooth mushrooms
  • 3 cups charred baby heirloom tomatoes
  • ¼ cup parsley, minced
  • 4 tbsp. seafood butter
  • ½ grilled lemon


Seafood Butter

  • 3 pounds of unsalted butter
  • 2 tbsp. peeled garlic
  • 1 each lemon zest
  • 1 each orange zest
  • 1 tbsp. rosemary sprigs
  • ¼ tbsp. sage
  • ¼ tbsp. thyme
  • ¼ tsp. sweet paprika
  • 1 tsp. toasted crushed coriander seeds
  • 1 tsp. toasted crushed juniper berries
  • ¼ tsp. cloves
  • 1 tsp. toasted crushed black peppercorns
  • ½ cup lemon juice
  • ¼ cup orange juice
  • 2 tbsp. fish Sauce
  1. Blend butter with all the dry ingredients until very smooth.
  2. Put all seafood butter ingredients in food processor and blend until homogenous.
  3. Open spiny lobsters in half and then cook them three-fourths of the way with 2 tbsp. of seafood butter. After, you will have lobsters precooked.
  4. Plate the rest of the ingredients inside the lobster shell, including spiny lobster that has been sliced, sweet tooth mushrooms and charred cherry tomatoes.
  5. Finish with white wine, seafood butter and salt and pepper to taste.


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