Why Lobster Is So Expensive | So Expensive

Narrator: It’s no secret
that lobsters are pricey. And a standard lobster
dinner in a restaurant can set you back $38 or more. Lobsters are considered
a gourmet dish today, but there was a time when they were known as the cockroaches of the sea and even served to prisoners. So when did lobsters
become such a delicacy? And why are they so expensive? There are a lot of species of lobster, but we’re interested in the recognizable, clawed lobsters you might see on the menu: Homarus americanus and Homarus gammarus, better known as American
and European lobster. These two species are very similar. The biggest difference is their color. We went to Ed’s Lobster
Bar in New York City to speak to someone who
has a lot of experience buying, preparing, and
cooking the crustacean. Ed McFarland: So, one of the
hardest things about working lobster is, truthfully, it’s
the price range of lobster, and it fluctuates greatly
and from year to year, and the price increases. And the yield when you
clean a lobster is very low. So you could buy a
pound-and-a-half lobster, I think this is what most
people don’t understand, is in a pound-and-a-half lobster, there’s probably only 4 ounces of meat out of a hard-shell lobster. So there’s not much yield
that comes out of the lobster. So when you’re cleaning
the lobster yourself to make lobster rolls, it really turns into a very, very expensive product. Narrator: To fully understand what makes lobster so expensive,
we need to take a look at its history, because it wasn’t always as revered as it is now. Lobster’s history varies across the world, but, for a long time,
it was a source of food for many of the poorest in society. During the Viking era, lobsters as food became much more popular
in northern Europe as boats more suited to deep-sea
fishing became available. And by establishing meat-free days for certain religious holidays, the church also increased the demand for
seafood, including lobster. Across Europe, lobsters became associated with status and a lavish lifestyle. And they were often featured
in paintings to show wealth. But the value of lobster
remained low in North America. Native Americans used
lobsters as fishing bait and crop fertilizer, a
practice that European colonists later copied. During the 1600s, American
lobsters were dirt-cheap because they were so plentiful. Lobster became known as
the “poor man’s protein” among European settlers, and the shellfish was often served to imprisoned and enslaved people. That reputation in the
US didn’t turn around until the advent of railway
transportation in the mid-1800s. Lobster started to be served on trains across the country, and
passengers soon became fans of the exotic-seeming dish. For a better taste, chefs
began cooking lobster alive, which they still do today. Unlike many other foods,
lobster wasn’t rationed in the United States during World War II, and the lack of other meat options led many more people to
discover this delicacy. The shellfish’s surging popularity reduced the stocks of lobsters
and drove up the price, and lobster became a gourmet
dish often associated with living the high life. Even when the supply of
these crustaceans is high, the price doesn’t drop, due
to the logistics involved. Successfully catching
lobsters is no easy task. They’re caught using traps, which have to all be baited and dropped
to the ocean floor. Even if the traps are full
when the lobstermen return, they might have to throw a
lot back due to regulations. The crustaceans are put
back if they’re too big, too small, or if they’re
female lobsters carrying eggs. The ones that make the
cut have their claws bound and are placed on ice before
being taken back to shore. They’re then kept in saltwater
tanks and shipped live. They need to be kept cool and moist, as well as get enough oxygen
to survive the journey, all of which increases the
cost to distribute them. A commercial lobster farm
could help reduce costs, but it’s very difficult
to successfully farm American or European lobsters. Out of 50,000 eggs, only two lobsters typically survive to reach a legal size. And if the lobsters don’t get enough food, they become cannibalistic. They’re also highly susceptible
to contagious diseases, particularly in confined spaces. On top of all that, they grow very slowly. It takes around seven years for a lobster to mature to the required harvesting size. Regardless, lobster catches
have been increasing since 1980. And wild-lobster populations
have been holding steady, possibly thanks to global warming. Climate change has led to warmer waters, and therefore longer life cycles and higher fertility for lobsters. Even when there’s plenty
of lobster to go around, it’s still expensive. In 2017, the price of
Maine lobster increased because of the high
demand for lobster rolls, despite a record catch the year before. McFarland: The wholesale price
for lobster can fluctuate anywhere from $8 to $10, depending
on the season, per pound. So right now, market
price at Ed’s Lobster Bar, we charge $38 for a
pound-and-a-half lobster. And our lobster roll is $34
for a 4-ounce lobster roll. And if we all stop and
move out of the way, the lobster delivery is gonna come in. Narrator: Ed’s Lobster
Bar gets daily shipments of 150 to 200 pounds
of fresh Maine lobster. McFarland: All of our
lobster shipments are for a day or day and half, max. Nothing ever sits in the
restaurant over two days. So the reason why you want
to cook lobsters live is, number one, because a dead
lobster is not gonna be good. When the lobster is dead, the meat is gonna turn to mush, it’s gonna smell bad, and
you really can’t eat it. It kind of disintegrates inside the shell. And if you actually served or ate that, you’re definitely gonna get sick. So you always want to
make sure the lobster is alive and kicking before you cook it. Narrator: Lobsters have become a favorite summertime treat. On a busy night, Ed’s will
sell 150 lobster rolls. McFarland: You know, summer is definitely the season for lobster rolls. It’s when it’s everybody’s thought process here in New York City. Everybody’s coming in the summer. They can’t get down to the beach ’cause they wanna get
their lobster-roll fix. Narrator: People just can’t
seem to get enough lobster. But a shortage in the
US may be coming soon. Lobster fishers use herring as bait, and there’s about to
be a lot less of them. Because of concerns about overfishing, the New England Fishery Management Council last year voted to limit fishers to about 46 million pounds
of herring this year. In 2014, fishers caught 200
million pounds of herring. With so much less available to buy, the price of herring will likely rise, which would, in turn, make
lobster even more expensive. And will people be
willing to pay even more for their lobster? McFarland: You know, I’m very concerned about lobster prices rising. It seems to be the bottom just keeps going higher and higher every year. I don’t believe the consumer is willing to continually absorb the price increase that we have to absorb as restaurant owners selling lobster.

100 thoughts on “Why Lobster Is So Expensive | So Expensive

  1. i live next to the lobster capital of the world in Atlantic Canada its expensive cause of rich greedy china

  2. $34 for one lobster roll??‍♂️ I live in CT and can get 2 lobster rolls for $20 with chips on the side. He charges that much because he has that high as NY city rent to pay, nothing to do with lobster itself, just greed.

  3. You dont have to boil them alive you backwards mot#%@$, Gordon Ramsay and many others give the solution to kill them in a particular way just before throwing them in the water… damn man!!! Nobody likes to boil to death!!! They feel pain, the definitive scientific conclusion they do is there. They do feel pain and is a fact

  4. A Few Years Ago In Red Lobster: The Cheapest Meal I've ever had !

    Dad Can I Get A lobster?

    Jimmy, Don't Ever say something that stupid ever again

  5. Rightfully called Cockroach of the Sea . I have a general rule of not eating anything that has more than 4 legs.

  6. Gordon Ramsay once showed how to kill a lobster fast and easy before boiling it, Idk why cooks don't do the same. It was just a quick stab to the lobster's brain.

  7. Wow that's how expensive it is?? Omg here in the philippines a regular size lobster is only half a dollar. I should be thankful for that and I wont let foreign seafarers get advantage of what we have like what China is doing in our poor country.

  8. Funny how something fed to peasants is so desired by the rich.
    Who knows, maybe a Kit Kat will be a thing of luxury in the future

  9. I know the music is from Audio Network, but is there a way to know the author and title of the tracks at the beginning and end?
    It's quite catchy.

  10. They say that when the original Pilgrims arrived in America that they caught so many lobsters which they wouldn't eat (devil fish) that they ground them up and used them for fertilizer in their crop fields

  11. "Lobster were known as the cockroach of the sea and even served to prisoners"

    Me: Dem prisoners were living lavish!

  12. Lobster is the most dirtiest thing you can eat, "it cleans the ocean".
    It is basically like a pig, but in the water.

  13. You do not have to boil them alive. A knife in the crossline of the head seconds before you boil them doesn't affect the taste and is way more humane. You don't believe me? Believe Michelin star chef Gordon Ramsey.

  14. “And by establishing meat free days, the church increased demand for seafood, such as lobster”

    That is still meat!

  15. Can't relate to what he's saying. I get my lobsters from supermarkets near me. This week they are on sale for $4.99 per pound for chicken lobsters, and $5.99/lb for up to 1 3/4 pound. Yummy! These prices haven't changed in the past 10 years, (when on sale).

  16. Couldn't the lobster fishermen use carp instead of herring to avoid the scarcity issue for bait? It might also put a dent in the carp problem elsewhere in the country.

  17. This guy really needs a little a stand for that bucket @ 1:08..his kitchen was most likely a mess before filming the video.. Treating this like its a damn audit. The restaurant looks like it was trash but they had to put the effort in cleaning it up because they didn't want to show the world their true identities…pathetic…probably dont even have nyc locals comin through the joint cause the locals already know how bogus it is…dude no good for having that bucket on the floor like that..one of those buckets was probably just on the floor too…use your damn head…acting like you know everything, trying to look cool…you dont even use your damn head because all you think about is lobsters… Get with the program, moron

  18. or just live in New England where this isnt true…hell, 1 point of lobster is cheaper than 1 pound of deli meat here

  19. This is all bs the only reasons Lobsters are expensive because its in demand and people are dumb. Just like the same dummys buying a damn shining rock for thousands of dollars. Lol,marketing propaganda at its best.

  20. consider myself lucky, I live in Indonesia, I can get alive lobster for 4 usd for each kilo, adult lobster can reach 2 kg weight

  21. I find funny that people will break their wallet for lobster yet find eating insects disgusting. Lobster is an insect just from a different biome.

  22. Fisherman and fisherman. NOT fishers. A fisher (Pekania pennanti) is a small, carnivorous mammal native to North America.

  23. Something I never understood, maybe someone can shed some insight but if you talk to any vegetarian they will say seafood counts as meat to them but religious people on good Friday where they're not supposed to eat meat all say seafood is ok.. I just never could make sense of that lol

  24. ??? ??? My favorite in a salad with boiled eggs, mayonnaise + parsley, and mashed potatoes ?? 26 years ago, I adored ?? before our coming into a trap of human trafficking (Africa).

  25. Lobster "industry" moaning about tariffs/China. I have no sympathy ! Same as cherries. They could sell here in USA ALL their catch/harvest without a problem if price were lowered. They would still make the same $.

  26. here in the philippines we can still buy live lobster for around 38$ (tiger) 35$ (red) 33$ (bamboo) 22$ (aswang) per kilo. and "dead" lobster for 10 to 15$ per kilo.

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