Recent headlines suggested that wholesale lobster prices had collapsed to historic lows, with some outlets claiming fishermen were receiving as little as $7. But longtime fishmonger and TV host Tommy Gomes says that narrative paints an incomplete - and inaccurate - picture of the local industry.
“The news took what I said completely out of context,” Gomes told San DiegoVille. “People are coming down here expecting to pay ten dollars a pound for lobsters — that’s ridiculous. Our prices are the same as the last four years, both to the public and to the fishermen.”
According to Gomes, the confusion stems from large-scale buyers paying less for lobster this year while smaller, community-focused operations like Tunaville continue to support local fishermen at consistent rates. “Some of the big companies are paying the fishermen less - around $7 to $10 per pound - while others like us are still paying fairly,” he said. The misreporting has caused tension among customers, some of whom have called or visited his Point Loma shop to accuse him of overcharging. “People are calling the shop, screaming at me for ripping off fishermen, calling me a cheat and a liar,” Gomes said. “The news cut, pasted, and edited the story to make it seem like we weren’t paying the fishermen. That’s just not true.”
While certain parts of the commercial market may be feeling pressure from global trade shifts — particularly China’s decision to source more lobster from New Zealand and Australia - San Diego’s dockside economy remains strong. The local lobster season, which runs from late September through mid-March, is one of the city’s most celebrated traditions, attracting both professional and recreational fishermen eager for the sweet, clawless meat of the California spiny lobster.
At Mitch’s Seafood in Point Loma, the seasonal catch is served “Puerto Nuevo style” - split, seared a la plancha, and paired with tortillas, pico de gallo, and elote-style corn. The restaurant’s popular Lobsterman’s Stew, featuring a half lobster in a rich tomato-fennel broth, has already become a seasonal favorite. Just down the road, Tunaville Market & Grocery continues to sell live, locally caught lobsters fresh off the boat, while educating customers about the realities of pricing and sustainability.
Elsewhere, restaurants are celebrating the season in their own styles. Cowboy Star in the East Village is know to serve spiny lobster with classic French flair, grilled and dressed in sauce Américaine. In North Park, Trattoria Cori Pastificio - led by World Pasta Champion Chef Accursio Lota - crafts handmade pasta infused with lobster’s natural sweetness. And for those who prefer to cook their own, the Tuna Harbor Dockside Market remains a Saturday morning treasure, where shoppers can buy lobsters directly from fishermen or enjoy them grilled on-site. Point Loma Seafoods, another San Diego staple, also stocks tanks of live local lobster and features them in its casual dining lineup.
Despite the swirl of conflicting information, the underlying message from San Diego’s seafood community is clear: the sky isn’t falling on spiny lobster. Prices are stable for most small-scale buyers, fishermen are still earning a fair wage, and local demand remains high. “No, prices aren’t down — not from us,” Gomes said. “We’re paying our fishermen the same as we have for years. The only way to protect them is to buy local, buy fresh, and know who caught your food.”
San Diego’s spiny lobster season runs through March 2026, but supplies typically dip by late winter. Locals are encouraged to check with their favorite restaurants or seafood markets early in the season to enjoy one of the region’s most iconic - and misunderstood - coastal delicacies.
According to Gomes, the confusion stems from large-scale buyers paying less for lobster this year while smaller, community-focused operations like Tunaville continue to support local fishermen at consistent rates. “Some of the big companies are paying the fishermen less - around $7 to $10 per pound - while others like us are still paying fairly,” he said. The misreporting has caused tension among customers, some of whom have called or visited his Point Loma shop to accuse him of overcharging. “People are calling the shop, screaming at me for ripping off fishermen, calling me a cheat and a liar,” Gomes said. “The news cut, pasted, and edited the story to make it seem like we weren’t paying the fishermen. That’s just not true.”
While certain parts of the commercial market may be feeling pressure from global trade shifts — particularly China’s decision to source more lobster from New Zealand and Australia - San Diego’s dockside economy remains strong. The local lobster season, which runs from late September through mid-March, is one of the city’s most celebrated traditions, attracting both professional and recreational fishermen eager for the sweet, clawless meat of the California spiny lobster.
At Mitch’s Seafood in Point Loma, the seasonal catch is served “Puerto Nuevo style” - split, seared a la plancha, and paired with tortillas, pico de gallo, and elote-style corn. The restaurant’s popular Lobsterman’s Stew, featuring a half lobster in a rich tomato-fennel broth, has already become a seasonal favorite. Just down the road, Tunaville Market & Grocery continues to sell live, locally caught lobsters fresh off the boat, while educating customers about the realities of pricing and sustainability.
Elsewhere, restaurants are celebrating the season in their own styles. Cowboy Star in the East Village is know to serve spiny lobster with classic French flair, grilled and dressed in sauce Américaine. In North Park, Trattoria Cori Pastificio - led by World Pasta Champion Chef Accursio Lota - crafts handmade pasta infused with lobster’s natural sweetness. And for those who prefer to cook their own, the Tuna Harbor Dockside Market remains a Saturday morning treasure, where shoppers can buy lobsters directly from fishermen or enjoy them grilled on-site. Point Loma Seafoods, another San Diego staple, also stocks tanks of live local lobster and features them in its casual dining lineup.
Despite the swirl of conflicting information, the underlying message from San Diego’s seafood community is clear: the sky isn’t falling on spiny lobster. Prices are stable for most small-scale buyers, fishermen are still earning a fair wage, and local demand remains high. “No, prices aren’t down — not from us,” Gomes said. “We’re paying our fishermen the same as we have for years. The only way to protect them is to buy local, buy fresh, and know who caught your food.”
San Diego’s spiny lobster season runs through March 2026, but supplies typically dip by late winter. Locals are encouraged to check with their favorite restaurants or seafood markets early in the season to enjoy one of the region’s most iconic - and misunderstood - coastal delicacies.
Originally published on October 7, 2025. Updated on October 9, 2025.