The Lobster’s Transformation

From pauper’s fare to gourmet delight

In colonial New England, lobsters were so abundant that they often washed ashore in massive quantities. This overabundance led to their reputation as the “poor man’s protein,” commonly used as fertiliser or fed to prisoners and indentured servants. Some accounts suggest that servants even protested against being served lobster too frequently, leading to agreements limiting its inclusion in their meals.

The transformation of lobster’s reputation began in the 19th century with the expansion of the American railway system. Train operators, recognising lobster’s abundance and low cost, started serving it to passengers. Unaware of its lowly status, travelers perceived it as a delicacy, sparking a demand that extended beyond the railways.

As inland diners developed a taste for lobster, its popularity surged, prices increased, and it evolved into the gourmet dish we cherish today.

This evolution underscores how societal perceptions canelevate a humble crustacean from prison fare to a symbol of culinary luxury.

Sources: History.com, First We Feast