When you visit large seafood markets, you'll come across various marine creatures swimming in vast aquariums, awaiting their future. Among them, the lobster stands out. In the past, lobsters were cherished and kept alive until the last moment due to their delicate meat. However, their place in today's culinary world is quite different and intriguing. Let's take a journey through the history of lobster on our plates.
Lobster across the globe
In New York, a city renowned for its love of seafood, lobster, served in a simple bread roll with coleslaw, remains a favorite snack among many. Despite occasional price fluctuations, people are willing to pay a premium for this snack, far beyond what they'd pay at most other restaurants in the city. However, in other parts of the world, lobster is an exclusive delicacy reserved for upscale dining and paired with fine champagne.
Yet, lobster wasn't always a high-priced seafood product, especially during the 1600s when it was more abundant and accessible. World War II brought hardships for everyone, and rationing was commonplace. In the midst of scarcity, seafood and lobster, surprisingly, weren't subject to rationing. This made seafood and lobster a sought-after commodity during the war.
Lobster’s taxonomic place
Lobsters belong to the arthropod family, which includes creatures both underwater, like shrimps and crabs, and on land, like centipedes and spiders. In this diverse group, lobsters are characterized by their long, slender bodies, hard shells, distinctive legs, and pincers.
The unassuming appearance
Despite their delicious meat, lobsters don't win any beauty contests. With long antennae, prominent pincers, and a body that extends backward, they resemble underwater insects. This appearance led early observers to dub them the cockroaches of the sea.
Lobster's reputation as a food was affected by its delicate taste and the way it was traditionally prepared. Back then, lobsters were cooked after they died, potentially affecting their flavor. The method of cooking post-mortem likely contributed to lobster's association with lower-income groups.
Church's role in lobster's history
Maybe it seems strange but the church played a surprising role in lobster's culinary evolution, especially in Northern Europe. The church promoted lobster consumption on religious holidays when meat was avoided, elevating lobster's status to a delicacy. Over time, it became a symbol of extravagance and luxury in Europe.
Lobster rise in the USA
In contrast, during the 17th century, lobster was perceived as a cheap and unappealing food in America. Lobsters were so abundant that they were even used as fertilizer by Native Americans, reflecting their lowly status at the time.
America was rising and this is comes with different type of features. Railways was one of them. Operators wants attract attention of the passenger and they are tried to find interesting ways. Lobster looks like the true solution.
The development of railways transformed lobster's status in America. As luxurious trains traversed the continent, lobster was added to their menus to offer passengers an exotic dining experience. This practice led to a surge in lobster's popularity. Can we describe lobster as an exotic thing in America, may be not but continental America is very large; i think we count it the list.
Rise of lobsters popularity in post-war
The lack of rationing during World War II increased lobster's appeal. Post-war, the establishment of the first lobster pen in Maine in 1876 marked a turning point. Lobster dishes appeared on menus across New York, and the variety of lobster recipes expanded.
Increased demand led to overfishing, causing a decrease in lobster populations and a rise in prices. Despite these challenges, lobster remains a symbol of prestige on the tables of the wealthy.
The Future of Lobster
Lobster's future faces various challenges, including climate change, which affects ocean acidity and salinity. Lobster, with its delicate meat, should be consumed as fresh as possible, raising questions about ethical considerations when cooking them alive. There are some lobster-aquaculture operations around the world. Especially Australia wants to be good at lobster and growing lobsters up may help the future of this weird creature.
The journey of lobster from a humble, unappealing seafood to a high-end delicacy exemplifies how appearance and taste can evolve independently. It seems, two huge contributions are the church and the popularity of the United State’s new railway system after WWII to the rise of lobster, but I'm sure, there must be other things supporting this rising, it’s just a short summary.
Lobster is a testament to how something unusual can be a culinary delight. Perhaps, in the future, our approach to lobster will become more ethical and sustainable. Whether you're an occasional diner or a lobster enthusiast, we hope you've enjoyed learning about the unexpected transformation of this remarkable seafood. Thank you for listening.
