On Mon, 5 Jun 2017 11:27:22 -0700 (PDT), Tim
wrote:


On Mon, 05 Jun 2017 13:45:12 -0400, wrote:

They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.

===

With a good Maine lobster the claws are the best part - tastiest and
most tender. They're a fair amount of work however.
.....

It's not a problem for me. I bring my own channel like cod with me..
?

Can't be much more than a stone crab. The trick is cracking the shell
without making the meat mush.
Out in the boat, we use channel locks or better, big vice grips. ;-)
Nothing better than fresh stone crab claws roasted on the grill.

Blue crabs are even easier, Just smack the top of the joint with that
sawed off broom stick they give you, snap the big claw and the meat
comes out on the small claw like a popcicle.