Jonathan Stramaglia

That's like that's the one where Barry comes out and he cooks in front of you and does the whole great show.

And that is like one of the best things you'll ever put in your mouth.

Yeah.

And so it's just how you're cooking it.

If me or you were cooking it, we're going to destroy it.

They might have like a spiny lobsters and stuff.

They have like tiny ones or like langoustines and stuff like that.

Oh, okay.

Yeah, or they'll have, sometimes if it has one claw left, they'll call them culls and just like one claw.

Okay, okay.

Or sometimes if they just fell off within the natural thing, they'll just sell them like a little cheaper and stuff like that.

It's still a good lobster, it just doesn't have a claw.

I don't know if they grow back.

I know stone crab grows back.

Like in Florida, stone crab season, and that's why it's the most sustainable thing you can get.

They pluck one claw off.

They leave the other claw, throw it back, and they say in like three months it grows back its full claw, which I don't know how that works.

That's nuts.

I'd like to pluck one of our arms off and then grow them back.

It's that and like a little honey mustard sauce or that Dijon that you get dipped in is probably one of the best flavors you could possibly have.