04/01/2026
The Door Peninsula has often been called “The Cape Cod of the Midwest”. This comparison is made because both locations have breathtaking coastlines, lighthouses, and quaint fishing ports. But there is one more thing that the two have in common - lobster.
The frigid waters of northern Lake Michigan are the perfect habitat for the elusive Wisconsin Lobster. Similar in size to their saltwater cousin, the only visual difference is their unique coloration. But the Wisconsin Lobster has one more surprise - they can produce their own butter.
According to biologists with the Wisconsin DNR, the water of Lake Michigan is made more alkaline by the dolomitic limestone that makes up the rocky shoreline. This alkaline water stimulates glands, called “Butter Udders”, located at the base of the lobster’s tail. The glands produce calcium-rich lactose and, due to the flapping motion of the tail, churn thick and creamy butter. When the lobster is boiled, the butter melts to make the perfect, self-contained meal.
The Wisconsin Lobster’s natural range is limited to the waters around the Door Peninsula and Washington Island. The population is very small, and they mature slowly. The Department of Natural Resources has given fishermen strict quotas that are used to manage this resource. This limits the harvest season to just a couple of short weeks in April.
If you are lucky enough to see it on the menu next time you go to a fish boil, we suggest you take advantage of this rare and tasty opportunity.
