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When the first ships arrived in Plymouth, most shellfish were considered unfit for human consumption, due in large part to their resemblance to an insect as it crawled across the ocean floor. Most of the first passengers during the 1600s were from England and other UK countries and were used to eating beef, lamb and poultry. What they consumed from the ocean was generally fish, in the form of cod, haddock and sole. The servants and domestic animals were fed plenty of lobster (there must have been many happy cats). Native Americans used it as a fertilizer. Imagine thousands of these spiny creatures washed up on the shores of the Cape, where anyone could fill a free bucket. (Are you drooling already?)

Although canneries began to appear along the east coast two centuries later, lobster was not a desirable item on the dinner menu, but was considered a cheap and nutritious protein for the poor and prisoners alike. than canned tuna on the west coast. . You can be sure that foodie Thomas Jefferson never allowed the humble lobster to darken his kitchen door. Note that Americans still clung to their native British diet, which was based primarily on meat. Seafood was foreign to them and was not widely consumed in any way.

Slowly the lobster became more accepted, especially with train travel during the 19th century, when cross-country passengers were unfamiliar with the succulent white meat and could eat for pennies in dining cars. And as wealthy tourists flocked to Cape Code each summer, lobster was discovered and adopted, creating a surge in popularity and price.

During the 1920s, lobster prices really began to skyrocket, only to plummet during the Great Depression, when few could afford it. Because there was no shortage, lobster was not rationed during WWII and thus became a delicacy among the wealthiest. Soon after, top restaurants included it on their menus, and cookbooks praised its tasty possibilities. By the 1950s, lobster had firmly established itself as a luxury food, just below caviar, and prices responded accordingly. Americans value Maine’s highly prized lobster tail with stretched butter above all else.

Currently, the business is booming. Last year, New England fishermen dumped more than 130 million pounds, totaling approximately $ 534 million. (Think of the butter required.) And those are just US figures. Our Canadian neighbors to the north also enjoy a thriving lobster business, with much of their bounty exported to Asia. Current prices for the Maine variety, which are considered more desirable than Canadian cousins, range from $ 9 to $ 11 per pound wholesale. The prawn lobster, which is common in the Southwest and in Mexico, is not really a lobster but another species of crab. It is sold at some fast food restaurants, is featured at concession stands and restaurants south of the border, and costs considerably less than American lobster.

So there you have it. A true saga of rags for the rich. Lobster thermidor, lobster mac and cheese, lobster rolls, lobster salad, baked New England clams, bisque, and simply outrageously delicious Maine lobster. Shame on anyone allergic to shellfish, because lobster is at the top of the flavor scale, and lobster fans pay a high price for their favorite food. Clearly, there is no end in sight.

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