Lobsters Were Once Prison Food

In early colonial America, the sheer abundance of lobsters made them anything but a luxury. After storms, they would reportedly wash ashore in piles two feet high, creating a nuisance for coastal communities. Often called the "cockroaches of the sea," they were considered a bottom-tier food source, fit only for those with no other options. Their reputation was so poor that they were commonly used as fertilizer and fish bait (Review), or fed to prisoners and apprentices. The dislike was so widespread that some indentured servants in Massachusetts successfully negotiated clauses in their contracts to limit how many times a week they could be served the crustacean.

The lobster (Review)’s dramatic rebranding began in the mid-19th century with the expansion of railways and the advent of canning. These innovations allowed lobster to be shipped to inland cities where it was unknown and therefore perceived as an exotic delicacy, free from its coastal stigma. Wealthy tourists visiting New England also began to enjoy lobster as a novel vacation meal, further elevating its status. As demand from these new markets grew, supply tightened, and prices skyrocketed. This remarkable turnaround transformed the humble lobster from a sign of poverty into the celebrated luxury food it is known as today.