While most people associate lobster with the East Coast, Southern California has its own distinctive variety, and its highly anticipated season has officially arrived.
Unlike Maine lobster, California spiny lobster has no large claws.
Known in the industry as “bugs,” these nocturnal creatures yield roughly 25% more sweet, delicate meat per pound than their East Coast relatives.
What makes the local catch so rare
The California spiny lobster fishery is one of the most strictly regulated in North America.
Annual commercial landings usually stay under 1 million pounds, and heavy overseas demand makes finding it locally a real treat.
Local lobstermen catch them one by one using traps in shallower waters before moving offshore toward the Channel Islands as winter sets in.
Nearly 80% of the entire season’s catch lands before the end of January, meaning seafood lovers need to act fast.
Where to sample the seasonal catch in L.A.
Local favorite King’s Seafood Company sources the spiny lobster through its own distribution network and brings the fresh catch straight to its iconic L.A. tables:
- Water Grill: Cooks the wild lobster in a charcoal-fired Josper oven, finishing it with buerre blanc, melted salted butter, and warm lemon alongside homemade coleslaw.
- King’s Fish House: Serves it char-grilled and brushed with lemon butter, paired with drawn butter and your choice of two classic sides.
The season runs through March, but the best catches happen right now.
