Researchers are conducting tests to determine whether crustaceans are affected by alkalis added to seawater to increase its capacity to absorb carbon dioxide. The experiments are aimed at assessing potential solutions to ocean acidification, one of the major environmental threats facing marine ecosystems.
The research comes as the lobster industry in New England faces mounting pressures from changing ocean conditions. Lobster rolls, a regional staple traditionally served hot with butter or cold with mayonnaise, have seen prices rise sharply, with some establishments now charging $30 to $50 per sandwich—a significant increase from the dish's humble origins.
However, the future of the acidification research remains uncertain. The Trump administration's halt to funding threatens to derail the project before its findings can be fully realized, officials said.
