Summary
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 lunch companion, it's the claws that make the meal. He says any extra effort to get at them is worth it because the meat is sweeter and more tender than the tails.See the full content of this document
Extract
Claws Vs. Tails: The Great Lobster Debate Rages On
"Plus, there are two claws," he says as they finish their lobster rolls during a recent visit to The Lobster Shack restaurant, which overlooks the cold, lobster-filled waters of Maine's Casco Bay.
"But I like the texture of the tail meat," she counters light- heartedly.The arrival of warm weather in Maine means tourists won't be far behind, scarfing down the state's...See the full content of this document
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