Lobsters are truly amazing with a number of shocking traits, including a form of biological immortality. They produce the enzyme telomerase, which repairs their DNA indefinitely, allowing them to maintain their strength and fertility as they age. Most lobsters do not die of "old age" but rather from the physical exhaustion required to molt their increasingly large shells. These creatures also feature a sophisticated sensory system, using chemosensory hairs on their legs to "taste" and small antennae to "smell" their environment. While most appear brownish-green in the wild for camouflage, rare genetic mutations can produce vibrant blue, orange, calico, or even "split" colorations, with albino specimens appearing only once in every 100 million.

Once regarded as the "cockroach of the sea," the American lobster has a history rooted in abundance rather than luxury. In colonial New England, these crustaceans were so plentiful they would wash ashore in massive piles, leading them to be used primarily as fertilizer, fish bait, or food for prisoners and indentured servants. This reputation was so lowly that laws and contracts were reportedly established to prevent individuals from being forced to eat lobster more than a few times a week, a practice then considered a form of cruel punishment. It was not until the mid-19th century, with the advent of refrigerated rail transport and the growth of tourism, that lobster transitioned into the high-status delicacy recognized today.

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