They sometimes washed up on the beaches of Plymouth, Massachusetts, in piles of two feet high.These settlers approached the creatures with less than gustator enthusiasm, but the lobsters' abundance mande them fit for the tables of the poor...Boiled lobsters were served cold with dressing, not hot and "in the rough," as we are most likely to encounter them today.In the 1840s, [Catharine] Beecher...presented boiled lobster served in this fashion... When nineteeth-century canning methods, developed around 1840 and perfected during the Civil War, were redirected toward peacetime activities, lobsters were among the most popular canned products.In 1622 Governor William Bradford of the Plymouth Plantation apologized to a new arrival of settlers that the only dish he "could presente their friends with was a lobster...without bread or anyhting else but a cupp of fair water." Lobsters in those days grew to a tremendous size, sometimes forty or more pounds...The taste for lobster developed rapidly in the nineteenth century, and commercial fisheries specializing in the crustacean were begun in Maine in the 1840s, thereby giving rise to the fame of the "Maine lobster," which was being shipped around the world a decade later.If you need these ask your librarain to help you find a copy.] "In 1621 Edward Winslow reported to a friend back in England concerning the Plymouth settlement that "our Bay is full of Lobsters all the Summer." In Salem a few years later, Francis Higginson observed that "the least Boy in the Plantation may both catch and eat what he will of" lobters.
So afterward the population of the lobster beds decreased rapidly, and by 1918 only 33 million pounds were taken." ---Encyclopedia of American Food and Drink, John F. 186) [NOTE: This book has separate entries for selected popular dishes: Lobster rolls, lobster Newburg, lobster a l'americaine, and lobster fra diavolo.198) "So the Romans who came to Britain [43 AD] and who lived within reach of the sea must have been very happy to enjoy the local seafhish...seafoods such as crab and lobster were taken. 21) "Lobster, crayfish and crab were greatly enjoyed [in mid-fifteenth century Britain], though they seldom reached the inland eater...Crab and lobster were also boiled and eaten cold with vinegar, as were shrimps." (P. Lobsters, crabs, shrimps and prawns continued to be enjoyed." (p. Lobster, crabs, shrimps and prawns could be dressed in many ways, but the commonest was to boil them to eat cold.Early New Englanders would have been perplexed to find lobsters grouped, as they were by one twentieth-century writer, with caviar and filet mignon...No delicacy, American lobsters were nonetheless better received than many shellfish.