Felice wrote:

> "RegForte" > wrote in message
> ...
>
>>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.

Thanks. I've been wanting to try it for years. I think I
will.