How Lobster Became Fast Food


An article in The New Yorker this month explores what it calls the “Unnatural history of the McLobster,” following the amazing lobster population boom in the Gulf of Maine and how the abundance of the catch is helping the once exclusive seafood show up on the menus of all sorts of chain restaurants and fast food joints, according to an article on

One excerpt from the article reads: “The root cause of lobster’s slow migration from the white tablecloth to the drive-thru is that it simply isn’t the scarce commodity that it once was. Today’s lobster, [UMaine marine ecologist Robert] Steneck said, is the product of a ‘brave new ocean,’ in which wild-caught-lobster fisheries increasingly resemble farming.”

Read about how lobster became fast food.