Lobster Industry News

Failure Not an Option for the Maine Lobster Industry

      Today I had a fresh maine  lobster for breakfast which was prepared on stage at the Seafood Expo North America by chef Alain Bosse. After he gave us a tutorial on how best to extract the succulent lobster meat – cracking the tail with one hand (no hammer needed), where to cut the claws and knuckles, and even how to get the meat out of the body – most people throw that part out!
  But as I sat and watched the presentation, my mind was still thinking about the discussion that preceded it.

      Before chef Bosse started cracking shells, Carl Wilson, lead fresh  lobster biologist for the Department of Marine Resources in Maine gave a talk about the issues facing the lobster industry. The landings for lobster has dramatically increased in recent years due to natural changes in the environment.

 Wilson noted that slight increases in ocean temperatures has caused lobster populations to flourish. According to the EPA “warmer temperatures in the Gulf of Maine led to better survival rates of lobsters and maine lobster settlements”.


Boston Lobster Bake Gift Certificate for Four
1 1/4 lb. Live Maine Lobsters clam chowder
with oyster crackers includes: steel crackers,
for napkins and all the extras!

      The industry is unique in that it is still supported largely by smaller fishing boats in local communities throughout the USA and Canada. Throughout the 1950’s up until the 1980’s it has been a stable fishery that has supported thousands of families.

 However, changes to the environment and ocean temperatures has increased lobster landings seven fold. This is a good thing for the consumer as now more people are able to enjoy lobster. However, because the supply has driven the value of lobster down, it’s made it more difficult for fishermen to earn a profit.

 After they pay for fuel, gear and employees, there is little left to take home. Continue