That was a line I perverted from politicians who promised a chicken in every pot. But I delivered it with Mussolini-like theatrics from the rose garden at Lynch Park in Beverly.

I’ve had a long connection with homarus americanus, writing about it in one of my first editions of our journal in 1990.

And my hope that our trip to family nature camp at the College of the Atlantic would be one long lobster feast, but, sadly, the organic food impulse at COA took over.

And my surprise when I heard experts at the New England Economic Partnership in 2016 note that one growing export from New England to Canada is live Maine lobsters. One major import from Canada back to New England is processed and frozen lobster, much of it for casinos and cruise ships.

The sweet creature came to my attention again recently when Maine Public reported in June 2021 that the NOAA has started testing remotely operated drones with video cameras to dive underwater and send back images to a surface vessel. Speaking of tech, a Wisconsin group called Cultured Decadence started using cell culture and tissue engineering to create shellfish products, including lobster, which one reporter jokingly called “labster.”