Lobster tail is maybe the most sought-after piece of the lobster, with the claws arriving in a nearby second. The meat of a lobster tail is firm and chewy and suggests a flavor like a meatier and better form of shrimp. The firm, springy surface comes from the high measure of protein in the tail. Obviously, lobster meat absorbs a ton of the kinds of the fixings that it's cooked with, so on the off chance that you cook it with garlic and margarine, you will wind up with a garlicky and rich taste. Eat the best fresh seafood Glenelg.