[Waterbaby]

Originally Posted by Pineedles

Most of us, I imagine, don't bother with the leg meat that has to be sucked out of a fresh steamed lobster. I am an exception though, given the situation that most of my fellow diners don't bother to work at getting this part of the meat, I am happily rewarded with extra meat when they give up.

It appears that various restaurants that serve lobster rolls have different percentages of "leg meat". I would like to know, "How the hell do they get that leg meat out" to serve as the most un-enjoyable part of a lobster roll? I hope and am fairly convinced that they don't "suck it" out. So... how do they do it?

Personally, I would prefer less leg meat and more claw meat in my lobster roll. Is there a FDA, or "Gourmets of America" (totally made up organization) percentage of leg meat that can be included, and still call it a lobster roll?

[FONT="Arial"]I get every bit of meat out of a steamed lobster that I can, just like you do................ but basically it depends on the supplier they get the lobster from. There's not really any control over what comes the 2# packages of lobster meat...........and I know this because of where I worked up until recently, in case anyone is wondering. [FONT]