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Spiny Lobster

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NEWS
October 8, 2012 | By Russ Parsons
Just as surely as the calendar pages flipping over in one of those old movies (and a lot more quickly, it seems), spiny lobster season has returned to the Southland. And, of course, that meant the first of what I hope will be several trips to Pearson's Port in Newport Beach. The commercial season for our native lobster began Wednesday (recreational fishermen had a head start of several days) and the holding tanks at Pearson's Port were already packed with feisty specimens. Pearson's, for those who haven't been yet, is a little seafood shack located at the end of a short gangway just under the PCH bridge in Newport's Back Bay. It's the home of one of the few remaining local spots where you can find fishermen selling what they catch.
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CALIFORNIA | LOCAL
October 13, 2012 | By Teresa Watanabe, Los Angeles Times
As California's spiny lobster season gets underway, authorities have cited more than 20 anglers for illegal activities, including exceeding the catch limit, taking undersized crustaceans and stealing from others' traps, officials said. In the latest incident, officials with the state Department of Fish and Game are investigating reports that two fishermen poached lobsters from a state marine conservation area at Abalone Cove Shoreline Park in Rancho Palos Verdes. Officials plan to question the men, who allegedly set a commercial trap and netted at least three lobsters in Abalone Cove.
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NEWS
June 29, 2004 | David Lukas
[PANULIRUS INTERRUPTUS] Lobsters use their powerful tail muscles to scoot away from predators, so June and July must be a vulnerable time for the egg-laden females. Holding a mass of up to 800,000 eggs under their tails, females must walk with great care across the rocky reefs where they retreat from octopuses and sea bass. After the eggs hatch, however, lobsters molt their heavy shells and move into deeper offshore waters in advance of winter.
NEWS
October 8, 2012 | By Russ Parsons
Just as surely as the calendar pages flipping over in one of those old movies (and a lot more quickly, it seems), spiny lobster season has returned to the Southland. And, of course, that meant the first of what I hope will be several trips to Pearson's Port in Newport Beach. The commercial season for our native lobster began Wednesday (recreational fishermen had a head start of several days) and the holding tanks at Pearson's Port were already packed with feisty specimens. Pearson's, for those who haven't been yet, is a little seafood shack located at the end of a short gangway just under the PCH bridge in Newport's Back Bay. It's the home of one of the few remaining local spots where you can find fishermen selling what they catch.
FOOD
October 10, 2007 | Russ Parsons, Times Staff Writer
Spiny-LOBSTER season opened Oct. 3, and for many in Southern California that means it's time to head to a little shack in Newport Beach. Now, usually when people talk about "shacks" in Newport, they're being ironic. But not with Pearson's Port seafood market. A rough one-room structure at the end of a short pier, it looks as if a strong wind might send it sailing across the bay. Nonetheless, Pearson's is one of the more remarkable seafood markets around.
FOOD
October 20, 2004 | Russ Parsons, Times Staff Writer
LOBSTER is the very essence of luxury, one of the most sought-after foods in the world. Maine lobsters, with their giant sweet claws, are to many people the epitome of deliciousness. But we have something every bit as amazing swimming around right off our own shores, just waiting to be eaten.
CALIFORNIA | LOCAL
October 6, 2001 | KENNETH R. WEISS, TIMES STAFF WRITER
Precisely one minute after midnight, a war whoop echoed across the water. "Let's go kick some lobster tail," said Chad Thagard, positioning his dive mask. His diving buddy, Chris Limon, needed no encouragement. After waiting seven months for the season to open--the last few hours suited up in his wetsuit--Limon was first to hit the water. He somersaulted backward off his boat into the inky blackness. Kersplash! Limon's wife, Kimel, and Thagard followed right behind.
CALIFORNIA | LOCAL
October 13, 2012 | By Teresa Watanabe, Los Angeles Times
As California's spiny lobster season gets underway, authorities have cited more than 20 anglers for illegal activities, including exceeding the catch limit, taking undersized crustaceans and stealing from others' traps, officials said. In the latest incident, officials with the state Department of Fish and Game are investigating reports that two fishermen poached lobsters from a state marine conservation area at Abalone Cove Shoreline Park in Rancho Palos Verdes. Officials plan to question the men, who allegedly set a commercial trap and netted at least three lobsters in Abalone Cove.
FOOD
November 21, 2007 | S. Irene Virbila
On the palate, this Chateau Carbonnieux is all cool, steely fruit -- a gorgeous example of the Bordeaux blanc. Sauvignon Blanc fleshed out with 30% Semillon, the 2005 carries a hint of lime and minerals and has a long, lovely finish. Served slightly chilled, it's tremendously food-friendly. Open a bottle with Kumamoto oysters on the half shell, with a sumptuous chilled seafood platter, or with spiny lobster.
CALIFORNIA | LOCAL
January 17, 2012 | By Tony Barboza, Los Angeles Times
State wildlife officials cited a Riverside County man Sunday for allegedly poaching dozens of lobsters inside one of Southern California's new marine sanctuaries, in what authorities called the first major violation of fishing restrictions that took effect Jan. 1. The state Department of Fish and Game said Marbel A. Para, 30, of Romoland and a companion were diving off Laguna Beach shortly after midnight when wardens stopped them and found 47...
CALIFORNIA | LOCAL
December 23, 2009 | By Jeff Gottlieb
The SEA Lab is a small aquarium in Redondo Beach that about 20,000 schoolchildren visit each year to look at the fish. Sometimes they even get the chance to touch them. But over the weekend, someone went a lot further than that by stealing two 30-pound California halibut and more than 20 spiny lobsters from the outdoor tanks. A pool of blood was found next to the 5,000-gallon halibut tank, presumably from injuries the fish suffered. Brent Scheiwe, the SEA Lab's program director, said there was no evidence of a break-in.
FOOD
November 21, 2007 | S. Irene Virbila
On the palate, this Chateau Carbonnieux is all cool, steely fruit -- a gorgeous example of the Bordeaux blanc. Sauvignon Blanc fleshed out with 30% Semillon, the 2005 carries a hint of lime and minerals and has a long, lovely finish. Served slightly chilled, it's tremendously food-friendly. Open a bottle with Kumamoto oysters on the half shell, with a sumptuous chilled seafood platter, or with spiny lobster.
FOOD
October 10, 2007 | Russ Parsons, Times Staff Writer
Spiny-LOBSTER season opened Oct. 3, and for many in Southern California that means it's time to head to a little shack in Newport Beach. Now, usually when people talk about "shacks" in Newport, they're being ironic. But not with Pearson's Port seafood market. A rough one-room structure at the end of a short pier, it looks as if a strong wind might send it sailing across the bay. Nonetheless, Pearson's is one of the more remarkable seafood markets around.
CALIFORNIA | LOCAL
March 20, 2007 | Louis Sahagun, Times Staff Writer
The battleship-gray fishing boat roared past in the dead of night with its running lights off, catching the attention of game wardens patrolling the open ocean just outside Los Angeles Harbor. An onboard inspection turned up hundreds of California spiny lobsters -- prized for their sweet flavor and meaty tails -- but the skipper's story about where he caught them didn't seem to hold water.
NEWS
May 31, 2005 | Mary Forgione
Which animal has the most teeth? Which mammal bears the most young? Where's the world's fastest-moving glacier? When you're cooped up in a tent waiting out a rainy spell, a stack of nature flashcards might be the perfect boredom breaker. According to Extreme Nature Knowledge Cards from the Sierra Club, the spinner dolphin has 225 teeth, the common tenrec gives birth to litters of 10 to 20 young, and Columbia Glacier in Alaska moves at a rate of 15 feet to 100 feet per day.
SPORTS
September 28, 2000 | STEVE CARNEY, SPECIAL TO THE TIMES
Diving near Corona del Mar last lobster season, Mike Eimers could hardly believe the vision before him--a 15-pound behemoth that was all spikes and spines, with a big, fat tail, just waiting for boiling and buttering. "Lobzilla," Eimers said of the beast, now memorialized in a photo at Aquatic Center, his Newport Beach dive shop. When California's spiny lobster season opens at 12:01 a.m. Saturday, few divers will have a shot at landing such a trophy.
SPORTS
November 11, 1988 | Dan Stanton
Methods of catching fish excite curiosity. Ron McNab of Long Beach likes to experiment with his gear. With the lobster in season he found a new way to attract them. McNab asked his wife for discarded panty hose. Somewhat shocked, she asked him, "What for?" He went into detail. She gave them to him. McNab pushed off in his Zodica skiff.
FOOD
December 29, 2004 | Charles Perry, Times Staff Writer
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best? It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of votes. The recipes were so consistently good that they canceled each other out, and no lobster crawled across the finish line. Is this fair? Of course not.
FOOD
October 20, 2004 | Russ Parsons, Times Staff Writer
LOBSTER is the very essence of luxury, one of the most sought-after foods in the world. Maine lobsters, with their giant sweet claws, are to many people the epitome of deliciousness. But we have something every bit as amazing swimming around right off our own shores, just waiting to be eaten.
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