Date: October 8, 2010

The season for California spiny lobster began this week, with the usual anticipation for those of us that wait most of the year for this sweet and succulent west coast delicacy to arrive. The season runs through mid-March, though supplies and peak quality are always best early.

We plan to serve the whole lobster "Puerto Nuevo style", named after the small restaurants of the seaside Baja village that popularized the dish. For The Fish Market guest, this means the split lobster basted with butter and grilled over mesquite charcoal, accompanied by beans, rice, tortillas and fresh salsa. And from there, everyone agrees it's a fun eating experience.

We hope to work with local fishermen, like the owners of the boats Three Boys and Wild West, to achieve a good supply for several weeks. And although the California spiny is primarily considered a specialty only in the southern part of the state, we plan to also feature it as available this month in our northern California restaurants. Please call the restaurant to ask about pricing and availability.