Just what, exactly, is a Maine lobster?

Some of you lobsters from away might want to develop a harder shell, and fast. This might hurt a little.

You see, some people think you're just not as good as Maine lobsters. (Maybe it's the funny accent and the fact that you actually pronounce your R's where you should, I dunno.) And it turns out that a lot of people either assume they're eating Maine lobsters even when they're not or, even worse, some purveyors call any old lobster a Maine lobster.

So, to try to bolster the brand and force some honesty, the Maine Lobster Promotion Council has created new accessories for Maine lobsters – tags that read "Certified Maine Lobster." Dealers selling lobsters outside the state will put the tags on voluntarily. The thinking is that they'll make it easier to identify impostors (sorry, Canadian lobsters), make sure customers know they're getting what they're paying for and maybe even drive demand – and prices – for the real thing up.

But are the tags a good idea? And will they really work? People responding to the Portland Press Herald/Maine Sunday Telegram story at MaineToday.com had mixed feelings about them.

Jim was one user who supported the idea on the grounds that they'll reinforce the theory that Maine lobsters are the best – whether they really are or (blaspheme!) not.

"I know there is little to no difference between a lobster caught in Kittery and one from Portsmouth, but the consumer in Chicago or Dallas does not know that. Very clever, such as the Idaho potato or Washington apple," said Jim.

OK, maybe the only difference between a New Hampshire lobster and a Maine lobster is that the Maine one is bitter about its tax situation. But there is a certain mystique surrounding the Maine lobster, and there's nothing wrong with reinforcing a brand – except, some of you argued, when it's done with a wink.

See, one catch to the tagging program is that some certified Maine lobsters might not be from Maine after all; they need only to be landed by a licensed Maine harvester and sold by a licensed Maine dealer to qualify.

Todd, one of few Canadians stating objections, thought the tags smacked more of deception than honest branding:

"Maybe you should change the tag to state 'caught by a resident of Maine in the waters of the Atlantic.' Come on, is misleading the public what you really want to do? Typical American patriotic promotion here."

Hard to argue that, eh? So what's the solution? Perhaps some fine print on the back of the tags stating that the certified Maine lobster you are about to consume, while undoubtedly delicious, may not have actually been harvested from Maine waters?

Another user, Jack, seemed to think that what was good for the goose was good for the gander. If Canadians think their lobsters are as good as Maine's (or better, as a few claimed), why don't they jump on the brandwagon?

"I bet over 50 percent of lobsters marketed as Maine are not from Maine. If the Canadians want to market theirs as Canadian, they should do so. This is simple brand marketing which Maine lobstermen should demand."

But in the end, is it more about price and less about where the lobster did or didn't come from? A few of you thought that no matter what consumers tell you about how much they want to ensure their Maine lobster is a Maine lobster, they'll ultimately vote with their wallets. Pat made that case, saying, "A lobster is a lobster. If it comes from the Atlantic and has two claws and the price is right you will find that is all that matters."

And in the end, the consumer isn't really deciding anyway; it's the person buying them for the restaurant or store who decides whether they'll get lobster caught in Maine or Canada, for example. So, the consumer is still relying on the seller to tell them where the lobster is from – that is, of course, unless they're served with the tag on. (One user actually reminded people to remove the tags before cooking them to make sure you taste the lobster and not the plastic and rubber.)

Some of you don't trust that the restaurants and stands serving impostor Maine lobsters will stop doing so because of the new tags – and some even suggested that the tags look easy to counterfeit.

And besides, as one West Coaster, Sandra, illustrated, Maine lobsters might have another battle to fight – with a smaller crustacean.

"At this end of the country, even crawfish are labeled 'Maine Lobster.' Folks out here do not know the difference! But it is hard to fool this Maine native, living in exile!"

I smell a new tag: Certifiably Not A Lobster.

Colleen Stone can be reached by e-mail, but if you have a comment about this piece, please post it below.