CAPE ELIZABETH, Maine — When it comes to lobster, Kathryn Rolston is all about tails. She finds it easier to wrestle from the shell than claw meat, and more substantial. But for Gene Beaudoin, her ...
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You need to stop throwing out the green part of lobsters ASAP
While most people fight over the meat in the tail and the claws, the green stuff in lobsters often ends up in the garbage.
Lobster tails, however, are used for the restaurant's deep-fried lobster tail entree, Bouchard says, because they stand up better than claws to deep-frying. And then there is the best of both worlds.
Lobster tails, however, are used for the restaurant's deep-fried lobster tail entree, Bouchard says, because they stand up better than claws to deep-frying. And then there is the best of both worlds.
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