Lobster season started the beginning of August and Florida’s spiny lobsters won’t rest easy until the end of March. First timers and veteran lobster hunters have been finding their limit of these tasty critters, but what do you do with them after you catch them? This simple recipe for grilled lobster from Carol Garvin’s "Tropical Tastes and Tantalizing Tales" cookbook might help.

If you catch your lobster at the seafood market, ask for "green lobster." These are uncooked.

You’ll need enough tails to feed your crew – one tail per person plus a couple extra (purchase six tails for four people)

-Butter or margarine for dunking – two tablespoons per person

-Lime wedges – ½ lime per person

-Split tails lengthwise, remove vein. Lay lobster in a shallow pan.

-Cook outside over charcoal or gas grill fire. Lay split tails shell side up – over medium heat. Cook about 10 minutes or until done with lid down. Serve at once with melted butter and lime wedges.

	Lobster frenzy – Steve Roeder and his family – Nancy, Karen, Blake and Blair Roeder along with Justin, Emilie and Don Windham -- make lobstering in the Keys a family affair. Catching, cleaning and cooking involves everyone.