ROCKLAND — For the second year in a row, the Maine Lobster Industry celebrated National Lobster Day. Designated through a resolution by senators Angus King and Susan Collins, National Lobster Day reinforces the hard work, sustainable practices and passion of Maine's 5,600 independent lobster men and women allowing for nearly $1 billion in revenue to support citizens throughout the state.

Goofy bibs and lobster-themed table accessories abound. What better place to celebrate lobster then at Claws in Rockland.

Lobstering is not done on an industry wide level. It's done by men and women in small day boats up and down the coast. It is passed on from grandfather to father to son or daughter, in some cases more then 150 years of family tradition.

It's a very versatile seafood. You roast it, fry it, boil it, steam it, cook it in a pan or a pot. Eat it with tomatoes, corn, slaw, potatoes; a lobster is what you got. (Thank you, Cab Calloway).

You can have straight forward in the shell, both hard and soft (Shedders they're called). Pick the meat and put it in a bun you got a Lobster Roll, Put it in Bisque or stew, Lobster Benedict for breakfast, or in an omelet, add it to pasta, or put it in your salad and lately Mac and Cheese.

We picked Claws, Rockland's Lobster Eatery at 743 Main St., because they took first place in the recently held Lobster Palooza.

Steve Stinson, owner, of Claws, said it was his third season for the restaurant. Despite the fact it was National Lobster Day, he felt the weather was holding people back.

"We sell an awful lot of lobster," he said. "It's a bit chilly. Yesterday it was packed. We do over a crate a day, so that's about 90 pounds of lobster. And that's just live lobsters. We do about 100 lobster rolls a day, five or six lobster salads, a couple a dozen lobster burgers a day, lobster bisque and of course lobster mac and cheese."

Unique to Claws is the addition of whole cooked rock crab on the menu.

"It's a great product," said Stinson. "No one takes advantage of it and it helps out the fishermen. I go through a crate maybe every two days."

Sharon and Jeff Halverson from La Quinta, California, are making their fifth trip to Maine. They said it is the scenery and the weather that keeps them coming back.

"We're at the Maine Stay Inn in Camden and they recommended Claws," said Sharon. "They suggested we compare this to Red’s in Wiscasset and we went there yesterday. We're here today and we are going to go back and tell them which one we like better."

Bruce Wood of Allington, Connecticut, said he and his wife are headed for Bar Harbor and decided to stop. They did not know it was National Lobster Day.

"We didn't know and now we do," he said. "The lobster roll is excellent. Usually in Connecticut we get the hot buttered ones, this is the first one I've had cold with mayo and it has a wonderful taste. It's a good contrast between the toasted bun and the nice sweetness of the meat."

Claws will close for the season on Oct. 2, and reopen the second week of May.