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.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...These foods weren't "discovered" (like early people "discovered" some corn popped if placed near the fire) but noticed.
Diamond Jim Brady thought nothing of downing a half-dozen in addition to several other full courses...The were highly esteemed by the British, not so esteemed by American colonists.This sea creature enjoyed a resurgence of demand in the 19th century which still holds true today. Its most noticeable external traits were its long hands and small feet' (Archestratus), its bent fingers (Epicharmus) and its dark color (Pliny).People who lived near water (oceans, seas, lakes, rivers) naturally took advantage of the foods offered by these resources.Culinary evidence confirms lobsters were known to ancient Romans and Greeks.