Through sea sampling, this type of v-notching can be quantified. Gary Ostrom discussed some concerns in the Massachusetts area. The surface temperature could be as high as 80 degrees. If mortality is a problem, v-notching with water that warm would be doing a disservice. There are fishermen that have strong feelings both ways.
Enforcement is also a problem in Massachusetts.
Taking the oversized lobsters for a ride to have one of the 14,000 recreational fishermen keep. A v-notch standardization needs to be determined. V-notching may be the best route to take, however, warm water and disease is the biggest concern. John Butler shared the suggestion of keeping the v-notching tool in bleach or disinfectant. If there is butchering, that just proves that we should v-notch and throw back.