PORTLAND, Maine — Lobsterman Curt Brown had already logged a full day on the water by the time he pulled up to a fishing wharf just blocks from downtown Portland restaurants bustling with lunchtime diners.
The 250 to 300 pounds of lobster he had hauled up from the cold Maine waters could land on a plate just up the street – or in a restaurant on the other side of the globe. And on this chilly December day, Brown was feeling more hopeful about the prospects for Maine's iconic lobster industry.
