Crustacean Communication

During the late fall, the winter and the early spring, Bar Harbor, Maine, is a picturesque little hamlet. People do their jobs, go to school, check their lobster traps and live quiet lives.

But for four months of the year, Bar Harbor is the center of the lobster-loving, shore-dinner-needing, blueberry-pie-coveting, must-go-antiquing universe. The town population swells with throngs of tourists -- 2.5 million per year -- who flock to this bit of Maine coastline to enjoy the water, the woodlands, the peace and serenity -- and the lobster.

Did we mention there's lobster?

Not that Dave Price was in Bar Harbor only for crustacean companionship or consumption. He discovered there are plenty of other things to do in the area that don't involve drawn butter or old furniture.

Bar Harbor is one of the nation's oldest resorts and offers miles of unspoiled coastline (hence the pure flavor of the lobster) and acres of gorgeous parkland.

Said Dave, "Bar Harbor is adjacent to Acadia National Park. It was established by Woodrow Wilson, it is simply beautiful; there are 50 miles of pebbled roads. They were once for carriages but now they're for us to enjoy."

Kay of Acadia Bikes pedaled around with Dave and explained the appeal of the national park. "It's the most unique park that I've been to, in the sense that you can be in the middle of the woods, you can be on top of a mountain or on a rocky coast," she explained. "I don't feel like you get that from many national parks."

Later, Dave decided to get a new perspective on the region. "If you are looking for a new experience and you want to enjoy the peace and serenity of Bar Harbor," he said, "how about a glider flight above Bar Harbor?" His tour guide, Jeff, describes the ride as "spiritual." Dave called it "gorgeous."

It's getting to be time for a meal, and Dave is inexplicably drawn to a man named John of Lulu's Lobster Boat Rides. "You know if Maine had a state symbol, it would probably be the lobster," explained Dave. "Over 80 percent of the lobsters consumed in the United States are caught between here and Rhode Island."

Dave asked John,"Why does everyone go to a restaurant and say I want a Maine lobster?"

"Well for one, the waters here, we have no heavy industry on the coast," explained John. "Pollution is almost non-existent and cold water makes for better nutrients for the lobsters."

John showed Dave a trap he had just pulled up. "You never know what you'll find in a lobster trap, its like pulling up a box of chocolates," said John.

"Oh we got a lobster," said Dave, happily.

"We may have to call in 'CSI: Crustacean Scene Investigations'," warned John.

Later, again in the name of investigative journalism, Dave visited the kitchen of Stewman's Lobster Pound, where he interrogated Chef Pete to discover the secret for cooking perfect lobster.

"The best way to do it is to cook it off in some nice ocean water. The salts of the water act as a natural flavor enhancer," Chef Pete told Dave.

"Do the lobsters scream when they hit the water?" Dave asked.

"No -- well, they may, but we don't hear it," replied Chef Pete.

"That's why you keep the water boiling," Dave said, knowingly.

He decided to pry under Chef Pete's shell a bit. "I want you to be honest with me, do you still like lobster? You are surrounded by it morning, noon and night," Dave queried the kitchen whiz.

"I kind of shy away from it -- you know, I see enough of these and a burger becomes kind of appetizing after awhile," answered Chef Pete.

And that was welcome news for the anxious Bar Harbor shellfish population, no doubt.