The lobster’s tail contains the most meat and it is easy to lift this out when eating a grilled half-lobster. Taking out the flesh from the claws is more difficult, as the lobster makes the muscles in its claws work harder. However, the flavour is much richer than in the other parts.
When you cut a lobster in half you’ll see its two claws are not identical. Look carefully and you’ll notice one claw is long, thin and sharp – the lobster uses this to cut and tear – while the other is thick and blunt – for squeezing and cracking. This thicker claw has far more meat. So if you share lobster on a first date, you know who should get the bigger claw.