Lobster roll ingredients

Pineedles · 08-08-2008, 07:51 PM

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?

08-08-2008, 07:51 PM	#1
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,548 Thanks: 1,073 Thanked 669 Times in 368 Posts	Lobster roll ingredients 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?