WINSTON WEEKLY^[1]

July 19, 2026

Vol. 4, No. 29

LOBSTER LAND[2]

Lobsters are a fascinating bunch. In the United States, the American lobster is also referred to as the Maine, Massachusetts, or Rhode Island lobster. Although lobsters are often known to be red in color, their color palette ranges from gray to dusty orange to light brown. With the ability to regenerate their claws, walking legs, and antennae, lobsters turn red when dropped in hot water due to astaxanthin, a red substance in their shell.

Lobsters grow by molting, shedding as many as 25 shells in five to seven years. Their unique teeth are in their stomach, often grinding away at the shells they discard. Once they reach full size, they typically molt once a year. A lobster’s life span has been as long as a century, with an average weight of a pound.

Lobster liver is considered a delicacy, turning green when cooked. Known as tomalley, it serves as both the liver and pancreas and is often used as a paste in sauces and spreads, or to enrich lobster stock. Caution must be used, especially with Maine lobsters, as tomalley may contain toxins that are unsafe for human consumption.

For those interested in a variety of lobster dishes or simply having a memorable experience, visit the Ogunquit Lobster Pound Restaurant in Ogunquit, Maine. Approaching nearly a century in business, it was established by the Hamilton and Varney families in 1931. After running the restaurant for a decade, it closed for two years during World War II. Operations began again when William Hancock of the Maine State Police decided to surprise his wife, Hazel, with the business. Despite Hazel’s trepidation and William’s unexpected death a year later, Hazel and her sisters successfully ran the business for more than two decades. Hazel’s son eventually took over the operation. The restaurant has continued to expand while remaining in the family.

WEEKLY ACTIVITY

Explore the rich history of lobster in America, from the food of the poor and prisoners in the 1860’s to the cultural shift that elevated lobster to the status it enjoys today. From William Wilder Wheildon’s 2012 book by Nabu Press, The American Lobster: Natural History and Habits to the 2022 Natural History of the American Lobster by Francis Hobart Herrick, there is much to be learned.

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[1]A weekly blog/newsletter by Alysen Bayles to be shared with the appropriate attribute. This edition is technically No. 29 although the No. 28 edition was not produced due to a brief summer sabbatical.

[2]Resources: Fun Facts About Lucious Lobsters, NOAA Fisheries, www.fisheries.noaa.gov; www.mainelobsterfestival.com; A.J. Forget, You Need to Stop Throwing Out the Green Part of Lobsters ASAP, Jan. 11, 2026, www.tastingtable.com; www.ogunquitlobsterpound.com.