Sqwertz wrote:

> 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.
>

That sounds about right. I'd save the claw meat for another use.