Looking at the individual fibers in a lobster claw got us wondering about how we were flavoring the meat. We have always taken the whole claws and warmed and seasoned them from the outside in with butter or some other tasty flavoring agent. Take a close look at the skin holding the filaments of the lobster claw together. If we changed our approach and put the flavoring on the inside of the claw, it would melt and wind its way between the filaments. Amazing what a closer look at what we are cooking shows us.
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