Not at all. Thank you for the question.
Carbon dioxide has two effects. First, it creates a greenhouse gas effect, which warms the atmosphere and the oceans. As far the second is concerned, it's important to understand that the vast majority of carbon dioxide, 70% to 75%, is absorbed by the oceans. When carbon dioxide mixes with sea water, it creates an ion of acid, or H+, in this case, calcium carbonate, which acidifies the oceans.
In the scientific community, we consider ocean acidification a climate change time bomb for marine ecosystems. We don't yet fully understand the impact of acidification, but we are starting to see a lot more studies emerge. The thinking is that, in 50 or 100 years, acidification could affect all ocean ecosystems everywhere. Some areas are likely to be more affected by acidification, especially those like ours, where it's colder.
Studies are beginning to show the potential impact of decreasing water pH, in other words, increasing acidity, on lobster. It is thought that the impact on adults will be fairly mild and short-lived, but that larvae will be more affected. As of now, we don't have a grasp on what those effects are. We think phytoplankton and zooplankton will be most affected, and because they form the basis of the ocean's food supply, the rest of the food chain could be impacted. This discussion began just 10 or 20 years ago, so we are only beginning to understand the phenomenon. In the long term—over the next 30, 40 or 50 years—though, it will really become a central issue.