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By 1880, there were twenty-three lobster canneries in Maine...

Fresh lobsters, made more widely available by improved transportation, were increasingly preferred." ---America's Founding Food: The Story of New England Cooking, Keith Stavely & Kathleen Fitzgerald [University of North Carolina Press: Chapel Hill NC] 2004 (P.

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.

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.

Boiled lobsters were served cold with dressing, not hot and "in the rough," as we are most likely to encounter them today.

There is a common perception that lobster was considered a poor man's food, and this many have been in the case in colonial New England but not back in Europe.

They were soon being cooked much the same way as their smaller European counterparts, in sauces for other fish, or as accompaniments to roasts...

When not potting lobsters, baking them in pies or using them in sauces, eighteenth- and nineteenth-century New England cooks were apt to stew or fricassee them...

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).

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