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Allen Kelson

How neat are the abalones! Can they also jet through the shell holes as scallops do to escape octopuses? Their feet are another cool feature. At first glance they remind one of newly tonsured mussels.

How big are they? Will they ever be served whole or raw. Can their shells be serving pieces?

What's the size range of the lobsters? Do their claws ever get "cheesy" like Homarus americanus in the autumn?

Once, in a self-proclaimed lobster museum (and retail lobster store) I saw specimens mounted on the wall that were split cleanly down their length, half blue shell, half off-white. I've seen similar mixes with half red ones in photos on the internet. I assume your blue boys turn red when dropped in their final bath.

Cool to see the tanks filled with life! Could any conceivably be "in residence" long enough to need feeding? How do you keep track of their tenancy?


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