For the denizens of the Northeast, summer means one thing: Lobster!

This scarlet crustacean is one of the most delicious and sought after foods in the world, and summer is when it is at its most delicious. Luckily for us, prices for lobster are set to be at an all-time low this summer, making for tons of tasty eating.

Sure, you might know that lobster is great served cold with mayonnaise or warm with drawn butter, but there are a few facts about that you probably don’t know:

• Lobsters shed their shells in order to grow. During the period that they are growing a new shell, the shell is very thin and the meat is less plentiful, but sweeter, than hard shell lobsters.
• Lobsters can rid themselves of a claw then grow a new one.
• Lobsters come in many colors including blue. One in every 30 million lobsters is yellow. No lobsters are red until they are cooked, when they all turn red.
• Until the mid-1800s, lobster was considered peasant food in the American Northeast.
• If food is limited, lobsters have been known to eat each other.
• The best way to get the meat out of the tiny lobster legs is to remove the legs then, using a rolling pin, apply deep, even pressure to the closed end of the leg. Roll it down to the end of the leg, and the leg meat will come out in one long strip. Use a wine bottle if a rolling pin isn’t handy.
• The liver of the lobster, called the tomalley, is dark green and tastes deep and somewhat funky. Mix it with mayonnaise for a rich tartar sauce.
• If a lobster is killed by a skilled sashimi chef, it is possible to eat the tail meat while the tentacles of the head are still moving.