Too hot for a lobster? The imagination leaps to boiling water, followed by lots of melted butter.
But the water temperatures that are killing off far more lobsters than make it into a cooking pot are of a much lower order.
In what could be the first major economic blow to local fisheries pinned on global warming, regulators are contemplating shutting down the lobster industry from Buzzards Bay to Long Island Sound for five years due to a drastic population drop brought on by temperature changes of just a few degrees in inshore waters.
Read the Cape Cod Times story in full