On Fri, 31 Jul 2009 09:27:24 -0700, RegForte wrote:

> 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.

If I were to do it, I'd probably slice cross sections of tail, about
2/3" thick. And then maybe cut those in half at the seam. for the
wider pieces.

-sw