Lobster claw and knuckle meat is the sweetest meat from the lobster. Claw and knuckle meat is tender with a mild taste. Lobster is found around the world although not often in large numbers. American lobster did not achieve popularity until the late 19th century when the upper East Coast population developed a taste for it.
Claw and knuckle meat, tails and whole lobster are frozen to ensure maximum freshness upon delivery. To thaw, place in refrigerator. Lobster meat can be used in fish soups, added to a recipe or eaten by themselves.