Spiny lobster season is officially back along the Southern California coast, and this year, one of the most prized seafoods in local kitchens is suddenly more affordable than ever. The reason? A steep collapse in wholesale prices, driven largely by China’s abrupt shift away from U.S. lobster imports. What was fetching $20–24 per pound a year ago is now going for $7 to $10, putting severe financial strain on local fishermen while giving consumers a rare chance to get spiny lobster dishes without breaking the bank.'
While this dramatic shift has rattled San Diego’s fishing industry, it’s also created a golden opportunity for locals to savor fresh lobster like never before. The season, which runs from late September through mid-March, allows both commercial and recreational fishermen to harvest the native crustacean prized for its firm, sweet tail meat - notably without the claws that define its Atlantic cousin.
Now, with boats unloading record catches at Driscoll Wharf and the Tuna Harbor Dockside Market, local restaurants are leaning into the abundance. At Mitch’s Seafood in Point Loma, the spiny lobster arrives straight off nearby docks and is served "Puerto Nuevo style" - split, fried a la plancha, and paired with tortillas, pico de gallo, and elote-seasoned corn. Their Lobsterman’s Stew, featuring a half lobster simmered in rich broth, has already become a seasonal favorite. Just down the road, Tunaville Market & Grocery, run by legendary fishmonger Tommy Gomes of The Fishmonger TV series, is selling live lobsters fresh from local boats alongside other San Diego seafood catches.
Downtown, Cowboy Star is marking the season with refined specials like grilled lobster with sauce Américaine, celebrating the luxurious side of this year’s affordable haul. Over in North Park, Trattoria Cori Pastificio is blending Italian craftsmanship and local sourcing, where World Pasta Champion Chef Accursio Lota transforms San Diego’s spiny lobster into silky handmade pasta dishes that highlight the crustacean’s natural sweetness.
For home cooks and seafood purists, the Tuna Harbor Dockside Market continues to be one of the city’s best-kept secrets - offering lobsters straight from the hands of local fishermen every Saturday morning at unbeatable prices, often with vendors grilling them fresh on-site. Point Loma Seafoods, a longtime landmark for both retail and dine-in service, also has tanks filled with live local lobster and a rotating menu of casual but expertly prepared dishes.
This year’s price collapse may spell trouble for local fishermen, but it has also renewed awareness of the importance of buying local. Supporting San Diego’s fish markets and dockside vendors directly helps sustain an industry now facing uncertain waters.
“You know where your fish came from, who caught it, and when it was caught,” Gomes has said - a philosophy that underscores the connection between ocean, community, and cuisine.
So whether you’re cracking a grilled lobster tail by the harbor, indulging in a butter-soaked pasta in North Park, or simply bringing one home from Driscoll Wharf, now is the perfect time to taste one of San Diego’s most iconic seasonal treasures - fresh, affordable, and caught right off our coast.
San Diego’s spiny lobster season continues through March 2026, though supplies often run low by late winter. Call ahead to confirm availability at your favorite restaurant or seafood market.
So whether you’re cracking a grilled lobster tail by the harbor, indulging in a butter-soaked pasta in North Park, or simply bringing one home from Driscoll Wharf, now is the perfect time to taste one of San Diego’s most iconic seasonal treasures - fresh, affordable, and caught right off our coast.
San Diego’s spiny lobster season continues through March 2026, though supplies often run low by late winter. Call ahead to confirm availability at your favorite restaurant or seafood market.
Originally published on October 7, 2025.
