75) "The American lobster (Homarus americanus) is today on of the more expensive food items on the market, owing to the difficulty of obtaining sufficeint quantities to meet the demand.But when the first Europeans came to America, the lobster was one of the most commonly found crustaceans.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.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).
These settlers approached the creatures with less than gustator enthusiasm, but the lobsters' abundance mande them fit for the tables of the poor...
These foods weren't "discovered" (like early people "discovered" some corn popped if placed near the fire) but noticed.
The earliest hunter-gatherers took advantage of every available food resource.
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.