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Most people's familiarity with lobster is from a "surf and turf" type of plate. Often, this is a previously frozen lobster tail and a piece of select or even "no roll" 4-6 oz cow tender served with some shitty, from a box, demi glacé. This ubiquitous plate has informed the American consumer that "the tail" must he where it's at. Much more flavor in the claw and knuckle, much more work too get at though and Joe the Plumber doesn't want to "work for his meal". Roger Daltrey on the other hand...he "farms for his meals." Sorry, I was just listening to Baba O'riley.