It’s almost shocking when you meet someone that doesn’t light up when talking about lobster. Aside from those with allergies, it is rare to come across people that don’t salivate over this highly prized crustacean. The love of lobster is seen all throughout the world, but where does this deep and devoted love come from?
The Humble Beginnings of Lobster
Despite its reputation of elegance and luxury, for many years lobster was viewed as the lowly cockroach of the sea. If it was even seen inside someone’s home, they were viewed as lowly. As difficult as it is to believe, it was viewed as a sign of poverty. For many years, lobster was reserved for prisoners and those of a low status. It was ubiquitously viewed as an insect-looking bottom dweller of the sea. In the mid 1900’s, it was even sold in cans for a price that was several times lower than baked beans per pound!
Pretty difficult to imagine with its revered modern status. The rise in social status in such a short amount of time eclipses just about any other food in existence. Many years ago, lobster was cooked after it was killed as opposed to being cooked while alive. This seems to have altered its destiny in the hearts and minds of mankind.
Some minimize the pain of boiling a lobster by freezing for 20-30 minutes so it’s sedated. Since this subtle alteration in cooking it, the desire and appeal has skyrocketed. The change in taste and appearance are dramatically different when cooked this way rather than after it is killed. Following this change, people started to demand lobster and it became one of the most sought-after dish’s around.
As demand increased, supply naturally decreased and prices soared. While lobster supplies were significantly decreasing, shifting temperatures in Maine waters caused a dramatic increase in production in 2007. Many that rely on it for their living consider it an incredible miracle. The supply was said to nearly double from one year to the next.
Lobster’s Universal Appeal
Perhaps the most highly-prized and beloved quality of lobster is its unique texture. The soft, tender, succulent texture keeps us anticipating each bite and coming back for more. It’s an incredibly difficult thing to eat only a couple bites of lobster. The richness of the texture is something that never seems to grow old or tiresome no matter how often it’s eaten.
Despite lobster being such a lean protein, it is satisfying in a way that’s rare for a food lacking fat. Yet for so many, the satisfaction surpasses even the most deliciously fatty cuts of meat. Lobster is unlike other types of flesh in the subtle qualities it possesses. Satisfying to chew, yet melts in your mouth. Even rubbery and overcooked, it can still provide some degree of satisfaction. The very mild flavor coupled with a hint of sweetness adapts perfectly with other flavors.
Unlike most seafood, lobster on its own is incredibly fulfilling. No need to disguise it with any overwhelming flavors. Perhaps this is why the love of lobster is so appealing and widespread. Whether a splash of melted butter, breading, or with different spices or sauces, you really can’t go wrong as long as you cook it correctly.
