Now Is a Really, Really Bad Time to Order the Lobster

lobstersHey, I like lobster as much as the next person. Well, maybe not as much as every next person (some people are completely OBSESSED with lobster) but, you know, it's good. Still, after hearing about the epidemic of sick, dying lobsters showing up in fishermen's nets, I think I'll be passing on the lobster mac n' cheese at brunch for awhile.

Or at least lobster from Long Island Sound (mental note to check with the chef at the brunch place about the origin of their shellfish). The saddest part is that this tremendous die-off is not the result of some strange crustacean cootie.

No, it's flat-out genocide.

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Lobstermen blame the pesticide methoprene for the rapid decline of their industry. Methoprene is a pesticide added to storm drains to kill mosquitoes potentially carrying the West Nile Virus, and New York State is the only state to allow its usage.

Although perhaps New York should consider following the lead of every other state in the union, considering what happens when storm runoff brings the chemical directly from the drains to the area where lobsters mate. It then "sinks to the bottom of the sound and travels like a fog bank, killing all the lobsters."

Ewww. Apparently lobstermen have petitioned state officials to ban the use of methoprene, but no dice (yet, anyway).

So, here's the thing: I guess some lobsters turn out okay, or okay enough. But who wants to risk it? I don't want to unknowingly eat a lobster that's only slightly tainted with a toxic pesticide. I'd much rather skip the toxic pesticide entirely, if at all possible.

Will you keep eating lobster from Long Island Sound?

 

Image via Paul Stein/Flickr

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