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INSIDE THIS ISSUE
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The Novelty of a Hanover Tomato
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Inspiring Books for Parents Entering the Empty Nest Phase The Tumult of Traumatic Brain Injury Depression
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The Ins and Outs of TBI Rehabilitation
Tomato Gnocchi Kebabs
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Unraveling Lobster’s Colorful Culinary History
LOBSTER TALES THE CULINARY ODYSSEY OF
AMERICA’S FAVORITE CRUSTACEAN
Canned Crustaceans While lobster became known as a ready food source for those living on the coast, its short shelf life made it inaccessible to those living farther inland. This all changed in the 1870s with the advent of canned foods and train travel, which made lobster even more affordable and plentiful nationwide. However, their affordability led to increased demand, which resulted in overfishing. Eventually, lobster numbers dwindled, and they became less accessible. Shellfish Revival In the 1920s, people yearned to taste lobster once more. This yearning only grew once chefs discovered that boiling the crustaceans while they were still alive helped to enhance their flavor — much to the lobsters’ dismay. Restaurants in New York and Boston began serving lobster on their menu, but the increased demand
It may be hard to believe, but for much of our nation’s history, you would be more likely to find lobster on the menu of a prison cafeteria than an upscale restaurant. For centuries, these crustaceans harbored a reputation as protein for the poor. In fact, lobster has only recently become a luxury item. This is the story of the lobster and how it rose from a side dish to the main course.
Seafood for Settlers When settlers first arrived in America, they soon discovered the shores were teeming with shellfish, which the Native Americans often used as fishing bait and fertilizer. Lobster was so plentiful that settlers did not need to dive to catch them: They would simply pile up on the shore like produce at a grocery store.
The crustaceans, some weighing up to 40 pounds, were so prolific and cheap that it was the primary food for prisoners, workers, and children. Servants ate so much that they got
and scarcity made them into the expensive treat we know today. Lobster’s rise from bottom feeder to a top-shelf delicacy has changed the culinary landscape worldwide — the scrumptious shellfish is now a delicacy served worldwide.
sick of them and reportedly included stipulations in their employment contracts that an employer would only serve lobster a maximum of two times per week.
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