Coming from the tropical regions of Brazil, Nicaragua, Honduras, and Belize, the tails of the Spiny Lobster are versatile in how they can be cooked and prepared. They can be baked, grilled, broiled, roasted, or steamed -- or the meat can be taken out of the tail and sautéed for a unique taste. The white meat inside is very firm, yet has a mild, sweet flavor and is a good source of protein and iron.