A Taste Down Lobster History: From Trash to a Rare Delicacy

Here's something you probably didn't know about lobster: Before they were considered a gourmet delicacy at posh restaurants, lobsters were considered trash. That's right! Our most beloved shellfish was once a throw-away food. 

According to Business Insider, when European settlers were washed away on North American shores, lobsters were so abundant they'd pile up to 2 feet high on shores. Their bounty made them a precious source of sustenance during hard times—and gave them a nasty reputation as the poor man's protein.

During the Revolutionary War, lobsters were so devalued fishermen would toss them back in the water. During the Colonial era, they were fed to prisoners, slaves, and servants. Some servants even had stipulations in their contracts to avoid lobster-heavy diets! Even with that, they were still plentiful. 

But all that changed during the mid-1800s, when fresh and canned lobster gained popularity. Because of the new demand, lobster became a commodity and prices began surging. When restaurants started serving them, lobsters became a delicacy that allowed the wealthy to consume lobster and shellfish at unexpected premium rates—and we haven't slowed down since. 

This brings us to today, where lobster remains a hot commodity and lobster rolls are the favorite sandwich of summer. While lobster's deliciousness has been confirmed time and time again, the debate has shifted to the roll: hot or cold? Jury's still out, but this cold lobster roll with thinly sliced truffle makes a strong case for the latter.