A) If the bun was the simple pull apart New England style bun it would have all that white bread exposed on the sides of the bun to butter and when you grilled it it would be golden brown instead of the whole exterior of the bun being the brown that doesn’t absorb the butter.
B) They left the stringy spongy tip of the claw meat in which should have been taken off.
Other than that, the technique was spot on. With just a couple of modifications it could have been perfect.
I guess if you wanted to get technical, leaving the whole tail intact instead of chopping it up is going to make it tougher to eat without pulling out the whole section of tail meat. It would be difficult to bite all the way through.
Good Morning Gloucester 