We peel everything else, why not a lobster claw? The flesh filaments encased in the claw are extremely delicate when separated and their smaller size opens up a number of new uses, preparations and presentations for claw meat. If you follow my twitter feed you may know what is coming.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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