In the restaurants: price of lobster not falling...yet

By Carla Allen

FOR THE SOU'WESTER

NovaNewsNow.com

Baloney priced lobster and big inventories south of the border are a huge concern to lobster fishermen as the fishing season nears in SW Nova. In Maine, the lobster promotion council has taken the unprecedented step of purchasing radio and newspaper ads encouraging people to eat lobster.

How is the situation affecting the price of lobster that restaurants serve here in the tri-counties?

Rudders Seafood Restaurant & Brew Pub manager Laura Muise says its difficult to compare Maine to Nova Scotia lobster.

“Maine lobsters have a softer shell that produces less yield when steamed,” she said. “Rudders does not have a market for soft

shell lobsters at this time. We serve the hard shell lobster, which is more expensive to purchase. Our customers prefer a hard shell lobster that is filled with meat. I believe soft shell versus hard shell could mean a difference of 20 to 25 per cent difference in the yield,” she said.

Their wholesale lobster price does drop marginally this time of year because of the start of the Bay of Fundy, Digby lobster fishing season and they adjust their retail price accordingly.

Helen LeBlanc, owner of the Red Cap Restaurant & Motel, only sells lobster in the shell during the summer because of its popularity with the tourists.

Low prices across the border do not mean a savings for her business.

“It doesn’t have an impact. We’re moving the same amount of lobster – creamed, in hot sandwiches, seafood casseroles and chowder – but my price for lobster has remained almost the same,” she said.

“It’s the same as when coffee goes up, then comes back down. We never see that price change reflected.”

What LeBlanc, the wife of a fisherman of 40+ years, is more concerned about is how the low price for lobster is going to affect fishermen here.

“It’s a concern because the fishermen have to have a better price. It’s worrisome because we depend on our local fishermen for herring, scallops, groundfish and more.

“If they don’t do well, then we don’t do well.”

At Jo-Anne’s Quick-n-Tasty restaurant in Dayton the price of lobster is virtually unchanged as well.

“The price of lobster has stayed pretty steady for me,” said owner Joanne Fitzgerald.

“This time of year demand drops off for lobster, it’s more of a hot item with tourists but my price stays the same all year.”

She believes people will be eating out (and eating lobster) less as long as economic fears are running high.

“Definitely with the economy the way it is, people are watching their pennies.

“I’m pretty fortunate that the hot lobster sandwich is our house specialty here. I find I do find a fair amount of it,” she said.