Chef recommends claw and knuckle meat for tender lobster rolls

Chef Daniel Le recommends using lobster claws and knuckles for the most tender and sweet lobster rolls, not the tail meat. The less-used muscles in the claws and knuckles are more tender than the frequently exercised tail muscles, similar to why filet mignon is tender. Le has no preference between warm, buttered (Connecticut-style) or chilled, mayonnaise-based (Maine-style) lobster rolls, emphasizing proper cooking to maintain tenderness.