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 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. 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 LOBSTER TALES The Culinary Odyssey of America’s Favorite Crustacean
Attorney Caitlin Carrigan returns to co-host with David to chat with Micah Smith, the creative mind behind KIXXSOCLEAN, a venture blending traditional shoe cobbling with modern sneaker culture. From humble beginnings during the pandemic to a flourishing storefront, Micah’s entrepreneurial story is a testament to innovation and community in New Orleans. Caitlin discovered Micah’s business while searching for sharp-looking shoes for her son’s first school dance, and “OVERRULED” was excited to spotlight another talented owner and proprietor of a local small business. This episode tells an inspiring narrative of resilience, creativity, and the transformative power of local businesses. Tune in to learn how Micah is revitalizing footwear and making waves in the cobbling world. Brad and David then dive into the world of podcasting for legal professionals with Robert Ingalls, the founder and CEO of LawPods. As a self-described “recovering attorney,” Ingalls shares his journey from law practice to podcasting, emphasizing how LawPods helps lawyers voice their expertise and reach a wider audience. Key highlights include insights on listener growth, content creation, and strategically leveraging podcasts to attract leads and establish thought leadership within the legal industry. Two very different businesses with a united goal of growth through client service! CHECK OUT THE LATEST ON ‘OVERRULED’!
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
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lobster on their menu, but the increased demand and scarcity turned 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.
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