The Weekly Editorial: Welcome Back Lobster Lovers

The Weekly Editorial: Welcome Back Lobster Lovers

I love lobster. Broiled, fritters, grilled, omelets, steamed, and the sandwiches…ohhh the sandwiches. Crispy Lobster, Bacon/Lobster/Tomato and the world famous Lobster Rueben. All of it. Lobster season officially opens on August 6, five days after our commercial guys begin soaking their traps and a week after the controversial Lobster Sport Season.

In the coming days, the waterways and highways will become packed with shellfish starved lobster mobsters pillaging our light beer supply and plundering the lobster right from our backyards. For decades, our commercial fishermen have fought a losing battle with the state agencies over the two day sport season and while regulations have indeed tightened, our law enforcement agencies can be overwhelmed during the crustacean gold rush.

Broiled, fritters, grilled, omelets, steamed, and the sandwiches…ohhh the sandwiches. Crispy Lobster, Bacon/Lobster/Tomato and the world famous Lobster Rueben According to official Florida Fish and Wildlife (Research Institute) documents obtained by the Weekly Newspapers, some 200,000 lobster are harvested from Monroe County during the two-day sport season. In fact, nearly 75% of all spiny lobster harvested statewide are former Keys crustaceans.

Last year, the Marathon Sheriff’s Office stopped nearly 1,000 boats over the two days and they plan on stopping even more this year.

Officials expect some 30,000 harvesters to hit the water on Wednesday and Thursday. But as locals, we must remain stoic.

The season is only two days long and while their coolers may leave loaded with tails, they will certainly leave a few coins here and there.

Plus, there is already a chance for thunderstorms.

I will certainly be courteous and hospitable and will ask each and every one of them to return as soon as they can.

“Good food? There is a great place to eat right over there. T-shirts? The place at MM 52 has the best selection. Women? We have a great dating service down here.

Check out the Red Garter or surf over to www.keysso.net.”

Snatching live lobster and broiling them the same day is awesome, but when I am craving lobster, I stop in a fish market, order from the menu, or just call a commercial fisherman.

For more information, please visit http://research.myfwc.com.

 

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