American Lobster

  • Scientific Name: Homarus americanus
  • As Noted In: 1001 Foods You Must Taste Before You Die, B E S Publishing

Lobsters are large, hard-shelled crustaceans that live along the sea floor, prized for their sweet, rich meat often served simply with melted butter. Once abundant along the New England coast, they were so common on Cape Cod that early settlers could gather them from the shoreline without traps. Though the Pilgrims initially viewed these clawed "sea creatures" with suspicion, by 1622 Governor William Bradford noted that in lean times "the only dish they could present their friends with was a lobster," marking the beginning of the lobster's long place in regional foodways. - AsNotedIn





Places
Timeline
Y/M/D Person Association Description Place Locale Event
1622/00/00 Gov William Bradford Hungry Pilgrim William Bradford writes that conditions are so difficult that the only dish they can "presente their friends with was a lobster". Six foot long lobsters can be found along the shore. Leyden Street, Plymouth Plymouth, MA
1898/00/00 Alexander Boone introduces his baked stuffed lobster - filled with Maine seafood and savory seasonings - when he opens his restaurant on Portland's waterfront, creating a dish that will become a regional classic. Boone's Fish House and Oyster Room Portland, ME
1950/00/00 John F Kennedy Guest On his weekly return to Boston, JFK is a Sunday afternoon regular at the Union Oyster House. At Booth 18 on the 2nd floor, he sits alone and orders the usual: Lobster stew - a simple dish of milk, butter and lobster. Union Oyster House Boston
2013/04/00 Due to low lobster prices and a disagreement with the Maine Lobstermen's Association, Vinalhaven lobstermen become the first in the nation to unionize. Vinalhaven, ME Maine

Food Type Shellfish

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Particulars for :
Food Culture American Food
Animal Crustacean
Product Kind Food
Food Form Victual




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