Figuring them out is not all that easy. I gave up commercial lobstering because I could not make a go of it. Commercial guys have a tremendous advantage in that they fish so many pots that are spread out all over the place, they can track the lobster movement much better than a ten pot person. As far as shell rot goes, these lobsters are not really marketable whole. They end up being sold as picked lobster meat. I called the DEP a few years ago when I was getting a lot of shell rot lobsters to find out if they were safe to eat. I was told they are perfectly safe to eat, so I tried one of them and it tasted fine. Still, I could see why nobody would want to buy one of them. The DEP also added that when they shed their shell, the rot goes with the old shell. I do not have a clue as to what causes it in the first place but I suspect the animal is being stressed out somewhat. It certainly does not look very tempting or healthful to say the least.
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