"RegForte" > wrote in message
...
> Felice wrote:
>
>> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
>> real chunks, were new to me and absolutely delicious. They seemed an odd
>> idea but then I thought "What the hell, they fry all the other seafood,
>> don't they?" and took Senior Daughter's advice.
>>
>> I warmed up for the main event with a pair of gin-and-tonics and a
>> half-dozen Pemaquid oysters, and when we got back to SD's house my
>> bedtime snack was chocolate malted ice cream.
>>
>> Overnights with the folks in Rhymes-with-Gingham are such fun.

> Sounds good.
>
> Could you tell which lobster pieces-parts took better to deep frying,
> i.e. claw or tail meat?
>
> Something tells me tail would do better but I'd like your
> opinion.

Good question, but I couldn't discern any difference in taste or texture,
and they were all about the same size. They were very lightly breaded, I
believe in Panko. Whatever part of the bug they came from, they were
goo-oo-ood.

Felice