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"Lobster is served three ways in this fascinating book: by fisherman, scientist and the crustaceans themselves. . . . Corson, who worked aboard commercial lobster boats for two years, weaves together these three worlds. The human worlds are surely interesting; but they can't top the lobster life on the ocean floor." - Washington Post
In this intimate portrait of an island lobstering community and an eccentric band of renegade biologists, journalist...
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