What’s most fascinating to me is the talk of down-marketing lobster from celebratory treat to everyday food. While a cool and clever idea, I’d think that if successful, it could backfire if and when prices go up again and they end up having to catch more lobster than they can, especially if the industry really is so well managed. Or lobster may not have the same appeal anymore.
Do people eat lobster because they like the taste or texture or because they think it’s a special, once-in-a-while food that appeals to their desire to appear well-off and make a good impression?
Would the demand for lobster stay the same if it were stuck in the frozen food aisle along with similar-tasting shellfish like shrimp?
If so, then maybe they’d end up making more money than ever once prices rise again.