I think it may be Pseudocolus Fusiformis,stinky squid. Here is a link that might be useful: Pseudocolus Fusiformis,stinky squid

Oh it's been a while since I've posted here (not sure I'm a fan of the recent changes), but I am glad some things haven't changed. annpatt is still fighting the good fight, I see. She converted me. Besides, with 2 teens, we never have any bread, pastry, cereal, or any other wheat-based product around long enough to get stale or moldy. A box of saltines last a couple of hours.

FOAS, Thanks for the Wiki link. Us coastal Nutmeggers (the state's official nickname is "Nutmeg State" - don't ask, it's a crazy story) all know about the lobster roll's origination but keep our mouths shut to avoid conflict with Mainers. We just happily eat our lobster rolls dripping in melted butter and try to keep them a secret. lol I had no idea about Amagansett but am not surprised considering its location. I love the eastern end of LI! It's frustratingly close. I can see it but it takes our Nordic Tug about 1-1/2-2 hrs to chug over to Orient Point. Just as well. Sag Harbor, Montauk, etc. would bankrupt us quickly. :) This discussion of lobster rolls has decided our July 4 menu - lobster rolls, CT-style. Sides still to be decided. :) Check out Abbott's Lobster in the Rough's website. It's a fun place. Very common for locals to bring along white tablecloths, candelabras, sterling flatware, the good china, and crystal wine glass in a picnic basket and set up for an Abbott's lobster roll dinner on the picnic tables to watch the boats going thru Mystic channel. Everybody in shorts, tees, and flip flops, of course. Abbott's was voted by About.com, in 2012, as the best place to eat a lobster in New England. Bobby Flay is a frequent visitor also. What can I say? It's good eats, but keep it quiet. The lines are already ridiculous. lol Check out their website - it's fun. /tricia Here is a link that might be useful: Abbott's Lobster in the Rough

Lobster Facts: • When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times and gave them a nasty reputation as the poor man’s protein. • Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate the abundant crustaceans, preparing them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake. • At first, lobsters were gathered by hand along the shoreline. In the late 1700s, special boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these shellfish-friendly vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures. • Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week. • The first lobster pound was established in Vinalhaven, Maine, in 1876. The town is still home to a thriving lobster fishery. • Lobster began to shed some of its negative reputation and gain a following among discriminating diners, particularly in Boston and New York City, during the 1880s. Prices immediately began to rise. • Because lobster was considered a delicacy by the time World War II began, it was not rationed. The booming wartime economy allowed wealthy cravers of crustaceans to consume them at unprecedented rates. • American lobsters or Maine lobsters, as they are commonly known can weigh more than 40 pounds and grow up to 3 feet long. The largest lobster on record was caught off Novia Scotia in 1988. It weighed in at 44 pounds and was 42 inches long. Scientists believe it was at least 100 years old twice the lifespan of the average lobster. • The lobster, which has changed little over the last 100 million years, is known for its unusual anatomy. Its brain is located in its throat, its nervous system in its abdomen, its teeth in its stomach and its kidneys in its head. It also hears using its legs and tastes with its feet. One of the few things lobsters have in common with humans: They tend to favor one front limb, meaning they can be right-clawed or left-clawed. • When crowded into tight quarters such as store display tanks, lobsters tend to become cannibalistic. Sellers tightly band their claws to prevent them from feasting on their neighbors. • Though considered a rich and decadent food, lobster meat contains fewer calories than an equal portion of skinless chicken breast. It also boasts healthy omega-3 fatty acids, potassium and the vitamins E, B-12 and B-6. /tricia