if you love seafood like me, the NY Times recently announced another silver lining to the current economic cloud, lowering lobster prices. Lobster prices have been steadily on the rise for years but now prices are down by about one third. The article quotes Trevor Corson, the author of "The Secret Life of Lobsters" who says that lobster fisherman have made lobster fisheries so sustainable, they have recently had record catches. They were sending excess lobsters to processing plants that sold them frozen to chain restaurants. Some of the Canadian plants have closed due to the poor economy so there are more caught lobsters than usual available. Eventually supply will slow to meet demand but for now, cheaper lobsters are the rule. So get that melted butter ready and the article has one more tip, put them in the freezer for 15 minutes before any cooking methods, its slows their metabolism.
