What comes to mind when you think about “Oysters”? Delicate pearls? A luscious dozen nestled in their own tangy juice on a bed of ice with, perhaps, a dab of horse radish, a splash of Tabasco? Champagne? Of course! And while it is true that genus Ostrea has long...
The Romans called it locusta. The Anglo-Saxons knew it as lopystre. Botanists pitched in with Homarus Americanius. The fisher folk of Maine will brook no argument: It’s LOB-stuh, and that’s that. What boasts five pairs of compound eyes on sturdy little stalks? What...
