Reviews & Comments

Oh but their is so much mote meat than tou mentioned. In yje body you pull away from the back has chambers where the legs go into the bodies, if you get it all you will get about 2 more OZ of meat. Then myself, I like to slowly pull the meat out of the tail fins even. it takes finess and you have to split the thin shell on the bottom middle, crack open a little and grab the meat and slowly and gently pull side to side and it will come out with all 3 fins after you get seasoned at it. I grew up on the water in Boston, so I cut my teeth on lobster so I am told.