I'm SO with you, Lorna! When I cooked the lobster for the batch of mac 'n cheese I brought to the GG, I rolled the meat out of all of the tiny claws and you wouldn't believe how much meat was in them, even in small lobsters. And the knuckle meat is some of the tastiest there is. We used to be able to get really huge lobsters from a place in MA. Biggest one was 15 lbs - we picked at that thing for HOURS. Even the fins at the end of the tail had meat in them.