Feeling the Lobster Pinch. Ouch!

Good Friday turned out to be a black Friday for Homarus americanus, that's the scientific name for Maine lobster. I headed up the coast along US Route 1A in search of a good deal in York. I was planning to steam half a dozen lobsters for a Good Friday seafood dinner. I took out the old Jeep. It made a rattling sound, so I cranked up the Sox on the am to drown out the noise. How about Dice K sticking out ten in is first start! Here is a quick factoid: York is America's first chartered city (Circa, 1632). If you are ever in York, take a look at the Cape Neddick Lighthouse. "Nubble" Light is one of the most photographed lighthouses in the world. You can park for free at Sohier Park. The lighthouse is open to the public. Anyway, there was no lobster! Yup. No lobsters to be found. I continued about another 20 miles or so to Kennebunkport. They only had a few crates and the price was out of site-- nearly 16 bucks a pound for quarters. They did not even have any jumbo lobsters in stock! The folks up at in Cape Porpoise said the same thing.

So what gives? Where are all the lobsters? Lobster prices this time of year are historically high, but not like this, not in 20 years! I called Captain Ed of Lobsteranywhere.com. These guys are expert lobster shippers. They've shipped Maine lobsters and chowder as far away as the North Pole. No kidding. "There's no lobsters. It's as simply as that," explained Ed. Empty lobster pounds and the fact that lobstermen aren't catching them are the major reasons for the supply crisis.

In anticipation of seasonal changes, lobsters are pounded or held in fenced in seaside enclosures. Dealers hold their inventory and sell when prices rise in the winter. Lobster pounds in Canada and Maine did not stock enough this fall. It's just like the stock market: buy low, sell high. You don't want to get stuck with inventory when the boats bring in a new catch. Higher than normal lobster sales in January and February also depleted the pounds. Late stormy weather did not bring in any new stock. Capt. Ed says that high winds are the worst for fishing. The huge demand for lobster in Europe for Easter dinner also made the clawed creatures as scarce as those silly Webkins.

Still, the weather has not cooperated. Colder-than-average waters have made it difficult to fish. You see when the ocean temperature is too cold lobsters do not move around much looking for food so it's unlikely they will visit any traps. Let's hope for sunnier days. Since there's no lobster, we'll make it a good Friday with a pizza party.

Super Shrimp Pizza

1 prepared crust or 8 ounces pizza dough (from your local market)
1/4 cup prepared pesto
1/2 lb. 41/50 count shrimp shell on
(Shrimp sizes are expressed in counts per pound. The smaller the count, the larger the size of the shrimp.)
1 bell pepper, stems and seeds removed, thinly sliced
1 tbsp. fresh basil
1 cup shredded mozzarella cheese
1/3 cup of goat cheese


1.Bring salted water to a rolling boil. Add shrimp with shell on. Boil no more than two minutes. Remove from water and run under cold water. Peil and devein. Put shrimp in a bowl of ice cubes to stop the cooking process.

2.Spread pesto on pizza dough round.

3.Top with mozzarella. Arrange shrimp and peppers on pizza and add the goat cheese.

4.Preheat oven to 400°F. Bake for 12-15 minutes or until crust is lightly browned.