[Chefjarrod86]

Originally Posted by TheTimeTraveler

Chef Jarrod; I would like to recommend...

I appreciate any feed back I can get good or bad it just makes me a better chef. me and my culinary orchestra do indeed cook fresh lobsters and pick meat for our seafood stuffing. The only problem I can see with that is it would be hard to sell a whole fresh stuffed lobster with no claws, to me that is the fun for the lobster to come to the table basically looking almost as "natural" as can be. Again thank you for your feed back, hope to be serving you time and time again cheers. happy summer to you all.