Lobsters
It’s a popular and widely known little tidbit of information that Lobsters were not always the posh, market price, special-occasion food item on the seafood menu that they are today. But what exactly was their lowly status all those years ago, and how did they rise to their current elite status among shellfish?
As many food histories go, the lobster story begins with colonization. When North America was first being settled by Spanish and English sailors lobsters were so abundant that they washed up in piles on the shores of New England. You may be able to imagine such a sight: legs, claws, and crawling. This doesn’t add up to an appetizing scene. Due to their appearance, lobsters were considered insects of the sea so much so that their name comes from the Old English Loppe, which meant spider.
As time progressed, lobsters were no longer seen as disgusting, but still not high on the desirable scale. Sold in tins and cans that cost less than canned beans, the lobster legacy was not going great. Granted, at this time the crustacean was not being cooked alive, but rather later after death, which was not favorable to their rich bodied flavor.
So how did lobsters hit their stride and climb their way to the top of the menu?
It was with the development and expansion of the American railway system in the early 1800’s that train chefs realized they could pitch the cheap and odd looking lobster as a seacoast delicacy, and serve inland train riders the shellfish as something exotic. As it happened ,this was right around the same time that it was discovered cooking lobsters alive greatly increased their flavor, which led to their popularity taking off.
Throughout the 20th century world wars, lobsters were not a rationed commodity due to their abundance and relative easy of capture. Once the wars concluded, lobsters began popping up in more posh restaurants and Hollywood movies due to their “delicacy-looking” stature, not to mention their delicious flavor when prepared properly. And that brings us to today, where lobsters are often served at the height of summer as a seacoast treat invoking the flavors of the ocean and indulgence of good weather.
Zouq’s very own Golden Lentils are the perfect summer companion to any lobster bake or simple picnic in the sunshine. Carefully sorted lentils, perfectly sautéed in oil and sea salt resulting in a nutritious and delicious snack. You’ll get a taste of summer with every bite.
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