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Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present.

They know this from excavating "middens," deposits of shells and bones left by early civilizations.

Higginson reported some weighing twenty-five pounds. But lobsters were not always a welcome sight on early colonial tables.

As noted above, in 1623 Governor Bradford complained of having only lobster to serve visitors...

By 1885 the American lobster industry was providing 130 million pounds of lobster per year.

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.

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No delicacy, American lobsters were nonetheless better received than many shellfish.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 fact English man-about-town Samuel Pepys's diary records than an elegant dinner he thew in 1663 included a fricassee of rabbit and chickens, carp, lamb, pigeons, various pies and four lobsters..Lobster was cooked either by roasting, boiling or by removing the meat from the shell and cooking it separately." ---Food in Early Modern Europe, Ken Albala [Greenwood Press: Westport CT] 2003 (p.It is very good, albeit somewhat complicated, to eat; simpler for the eventual diner if the cook minces the meat and forms it into cakes, as described in Apicius...