A Brief History of Lobsters and How They Became Seafood Royalty (2024)

FAQs

How did lobster become a luxury food? ›

They eventually became a delicacy.

Because lobster was considered a delicacy when World War II began, it was not rationed. The booming wartime economy allowed wealthy cravers of crustaceans to consume them at unprecedented rates.

LOBSTER IN THE EARLY DAYS

More than likely, due to the overabundant population, lobsters were used first to feed prisoners and servants. Meanwhile, as we mentioned, lobsters were also used as fertilizer and fish bait by Native Americans. By 1700, it wasn't uncommon to see piles of lobsters (sometimes two feet high!)

“Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond,” one such account reads. “Lobsters were considered the 'poor man's chicken' and primarily used for fertilizer or fed to prisoners and slaves,” another declares.

During the American colonial era, lobsters were considered "garbage meat" and were eaten by indentured servants, prisoners, and poor families that couldn't afford anything else. Even the indigenous tribes that lived near the coast would use lobsters as fertilizer or fish bait rather than consume them.

Whether it is believed the lobsters experience pain or not, killing the lobster just before cooking is the preferred method. Perhaps this is for the benefit of the cook as a way to minimize trauma since most people are disconnected from the killing of animals they eat.

As lobster fishing intensified, supplies began to dwindle, which drove up the price further, and the vicious cycle continued until governments had to intervene so lobster stocks wouldn't be wholly depleted. It's the lobster's American dream—we're just eating it.

Most lobsters that you see in a grocery store or at a restaurant are at least 5-7 years old and weigh about 1-2 pounds. But lobsters can be much bigger and much older. They could live to be over 100 years old!

That is an expression of unknown origin that traditionally refers to the lobsters. Lobsters weren't always the exquisite delicacy of five-star restaurants, though, and were once as common as co*ckroaches. Nowadays, "co*ckroaches of the sea" has come to represent a variety of creatures from the ocean.

What IS that black gooey stuff in the body of my cooked lobster? There is nothing wrong with your lobster! It is just the uncooked eggs that haven't yet moved down to the tail. If you put that black gooey stuff in the microwave it would cook and turn red.

Lobsters were considered the “poor man's chicken” and primarily used for fertilizer or fed to prisoners and slaves. Some indentures servants even revolted against being forced to eat the meat and the colony agreed that they would not be fed lobster meat more than three times a week.

What is the reason not to eat lobster? ›

However, you are more likely to get a foodborne illness from eating raw or undercooked lobster. Some of the most common disease-causing bacteria linked to improperly handled crustaceans — and raw seafood in general — are Vibrio species, Listeria monocytogenes, Salmonella species, and Shigella species ( 1 ).

It was previously thought that crustaceans could not feel pain, but they could exhibit reflex responses to unpleasant stimuli (this is called nociception). However, there is growing evidence to show that lobsters and other crustaceans do feel pain and should be considered sentient, just like vertebrates.

However, the fact remains that in the overwhelming majority of the world, lobsters don't have any legal protections, either in culinary or research contexts.

Contrary to popular belief, live lobsters are dark greenish-black or brown — they will turn the familiar bright red after cooking. Your hand-selected lobsters are packed live with seawater-soaked newsprint or fresh seaweed to keep them moist and frozen ice gels to keep them cold.

The largest American lobster was 44 pounds and captured off Nova Scotia in 1977. There is also a Maine legend of a 51.5-pound lobster caught in 1926, but the mount was lost after it got smashed during transportation.

By the time World War II began, lobster was considered to be a delicacy. The wartime economy allowed wealthy consumers to enjoy lobster as unprecedented rates. Lobster was also a 'soldiers staple' because the lobster meat was easy to can, consume and a great source of protein. Today, lobsters are considered a delicacy.

As demand increased, so did the price and soon lobster meat was no longer considered food for the poor. During the 1880s, chefs in Boston and New York City restaurants began developing recipes and lobster became a key dish on many restaurant menus.

So lobsters are sold at an artificially high price simply because they can be. And of course lobster isn't immune from the issues plaguing pricing — like decreased labor in the lobster industry, supply chain issues, and inflation because of rising gas prices for shipping lobsters across the country.

Lobster is rich in both selenium and iodine, two nutrients that are linked to a healthy thyroid. Your thyroid plays an important role in metabolism, body temperature regulation, growth and development, and proper hormone regulation, among other bodily functions.