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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.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.If you need these ask your librarain to help you find a copy.] "In 1621 Edward Winslow reported to a friend back in England concerning the Plymouth settlement that "our Bay is full of Lobsters all the Summer." In Salem a few years later, Francis Higginson observed that "the least Boy in the Plantation may both catch and eat what he will of" lobters.Lobsters were not only plentiful in early New England, they were large.

But when the first Europeans came to America, the lobster was one of the most commonly found crustaceans.

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.

They sometimes washed up on the beaches of Plymouth, Massachusetts, in piles of two feet high.

These settlers approached the creatures with less than gustator enthusiasm, but the lobsters' abundance mande them fit for the tables of the poor...

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