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Hello! I have never cooked in a professional kitchen before, but have a real passion for food and cooking. I may have a job at Red Lobster as a line cook, but I have no idea what to expect! Can someone please tell me how tough this will be? How much stress, etc. I guess I am a bit nervous...

Hello, I realize that this is a very hard question to answer, but can someone please give me an approximate ratio for body to tail meat? For example, how much of a 3lb lobster is the tail? A pound maybe? If possible, for both spiny and Maine lobsters. Thank!