Book of Donmon Teith

“Lobster is served three ways in this fascinating book: by fisherman, scientist and the crustaceans themselves. . . . Corson, who worked aboard commercial lob

An insider’s look at the daily lives of Maine’s lobster fishermen. What is it like to live and work in a lobster fishing village in one of the most remote p

A consideration of the lobster in history, myth, art, literature, and cuisine

Other than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate

Lobster was just molted, and the secret he keeps about his menacing-looking new shell could get him in a lot of trouble. Reviewed by the Smithsonian Institution