Does Warm Water Really Kill Lobster?
It’s a claim we’ve all heard in the lobster industry: “Warm water kills lobster.” But does it hold up to scientific scrutiny? Surprisingly, not really.
Research shows that lobsters can tolerate temperatures well above 30°C, far higher than the temperatures typically seen in even the warmest local fishing areas, like LFA 25, famously known for its “warmest waters north of the Carolinas.” So if warm water alone isn’t the culprit, what is?
The Real Issue: Oxygen Levels, Not Temperature
As ocean temperatures rise, oxygen levels drop. For example, seawater at 1°C can hold roughly 50% more oxygen than seawater at 20°C. Meanwhile, lobsters’ oxygen demands increase with temperature. This mismatch, lower oxygen availability combined with higher oxygen demand can stress lobsters significantly, and in some cases, prove fatal. What’s often blamed on temperature is actually a result of oxygen depletion.
A Real-World Example: Better Aeration, Better Survival
One customer operating in LFA 25 made a simple but impactful change by upgrading their aeration system to an APS system. Months later, they reported something remarkable: for the first time, they were successfully shipping live lobsters caught in the fall. No other changes were made to their setup, just enhanced aeration. This small adjustment has consistently resolved the majority of chronic mortality issues in similar setups, making it one of the most cost-effective improvements available.
Long-Term Holding: Keep it Cold and Consistent
For those storing lobster over extended periods, temperature consistency is critical. Lobsters fare best in cold, stable environments where they enter a state of torpor (similar to hibernation). Inconsistent or insufficient cooling can keep lobsters in a stressed, active state, depleting their energy and leading to higher mortality. Facilities using APS temperature control systems not only maintain more stable temperatures but also avoid the high energy costs often associated with traditional chillers.​
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Lobsters are also vulnerable when exposed to wind during transfers, whether between buildings, on loading docks, or while waiting on trucks. Warm wind can dry out joints, while cold wind can freeze them, both scenarios increase the risk of claw loss.