Lobsters and acidic seas: can shellfish help neutralise one of the greatest threats to the ocean?

by | Aug 24, 2026 | Climate Change

Lobsters and acidic seas: can shellfish help neutralise one of the greatest threats to the ocean?

Lobster populations in the Gulf of Maine have declined significantly over the past 15 years as ocean conditions shift, prompting concern among fishers and researchers alike. Warming waters in the region are occurring at a rate faster than 99% of the world’s oceans, and traditional bycatch species have become increasingly scarce. These challenges have inspired investigations into potential solutions to restore marine ecosystems.

Scientists at the Woods Hole Oceanographic Institution are conducting research into marine carbon dioxide removal techniques, specifically ocean alkalinity enhancement. The LOC-NESS initiative aims to determine whether adding alkaline materials to seawater can increase the ocean’s capacity to absorb atmospheric carbon. This approach has attracted growing investment, with more than £370 million invested in marine carbon removal over the past five years. Initial funding came primarily from the private sector, followed by substantial US federal investments in 2023.

During field trials last summer in the Gulf of Maine’s Wilkinson basin, researchers dispersed approximately 65,000 litres of sodium hydroxide into the ocean and tracked its movement using a red dye marker and autonomous underwater vehicles. The team was able to measure carbon uptake and alkalinity changes over a four-day period, providing data on how the technique could be monitored and scaled in open-ocean environments. These findings were presented at this year’s Ocean Sciences Meeting.

Federal funding for ocean science research has declined significantly following recent policy announcements, placing additional pressure on ongoing projects. The LOC-NESS initiative is now among the last major US federally funded ocean carbon removal programmes. Current research is examining how marine organisms, particularly lobsters and species at the base of the food web, respond to varying alkalinity levels, with results potentially informing future large-scale deployment of the technology.

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