Lobster’s Lab-Grown Path to Surviving Warmer Seas

Forget the ocean. In the not too distant future, the succulent lobster meat you dunk into butter or pile onto rolls might be grown from cells in a Wisconsin laboratory.

Cultured Decadence is swimming into uncharted waters as the firm plans to make the first cultured lobster meat in North America and bring it to market within a few years. Co-founders John Pattison and Ian Johnson have already tried the first small samples — about half a gram. The year-old company is aiming to have a taste-testable version for a more public launch within 12 months.