Some terrific spiny lobsters arrived at a door today. I have a fond memory of eating spiny lobsters on St. Croix years ago. The lobsters were simply grilled or baked with whiskey cream. I adored both renditions. The meat is sweet with a soft brininess, unlike the intense flavor of the sea presented in Maine lobsters. Today, I got to work with the spiny lobster. To be honest, I have always worked with Maine lobsters but never the spiny. Today I made sure to have my hands full of lobster and ideas. I broke down all but one of the lobsters; I may have to relive my childhood in presenting half a grilled and half a whiskey lobster to our guests, we shall see. The other lobsters were divided up and sealed in cryovac in various stages of preperation. This evening we served gently cooked spiny lobster with passionfruit-soy, hoja santa leaves and mint blossoms. Tomorrow I will begin to further delve into the depths and promise of the spiny lobster.