Eager lobster fans rejoice

The way kids can’t wait to open presents on Christmas, chef Brian Hirsty couldn’t wait to open his first trap full of lobsters.

There Hirsty was Wednesday night, standing at the docks near the Balboa Pavilion as his smelly, sticky and spiny boatload of gifts putted its way toward him. The Bluewater Grill chef was so excited he took pictures as the boat came in.

He wasn’t the only one anticipating the beginning of spiny lobster season — just ask customers where he works — but he was the only one motivated enough to get the first catch.

Hirsty and restaurant owners normally wait for the lobstermen to show up at their door step with a cage full of the delicious crustaceans, but Wednesday was the exception. He said they’re best fresh out of the water, and customers agreed Thursday.

Oct. 1 marked the beginning of spiny lobster season, a local treat available only half the year. Spiny lobsters are different from Maine and Australian lobsters. They don’t have the claws and the texture of the meat is different (some would say better). Because of their physical differences, they’re much easier to serve, Hirsty said. Unlike other kinds of lobsters, this coastal delicacy’s preparation is all about simplicity. Just split the tail in half, add some butter and garlic and watch the smiles as the plate passes by people’s eyes.

Customers aren’t concerned about how to prepare it; what they care about is that it’s easier to eat.

“As a female, it’s messy enough with the butter and the sauces without the shell cracking and flying everywhere,” said Alyson Taylor, a self-described lobster connoisseur who went to the seafood restaurant for the lobster. “It’s all in the tail section and so easy to get to.”

“It’s the easiest lobster you’ll ever eat in your life,” said Bluewater Grill General Manager Jim Hyde. Employees there said the calls from eager seafood lovers waiting for the first catch to come in started in early September.

Local restaurants have the advantage by buying directly from the suppliers — the lobstermen out all day pulling up the traps. This keeps their prices lower. For the next few months, locals have a chance to taste the California coast’s own version of a seafood favorite.

Bluewater Grill owner Jim Uleickas agreed.

“We buy it and don’t do much to it, we pass along the quality to the customer,” he said. “Just buy the best, and try not to mess it up.”

JOSEPH SERNA may be reached at (714) 966-4619 or at [email protected].