Lobsters have a long history of human consumption, with evidence indicating their presence on menus for millennia. Archaeological findings from Sardinia suggest that lobsters were eaten as early as the 7th century BCE, while ancient Roman cookbooks contain recipes that feature the crustacean, illustrating its early culinary significance. In both ancient Greece and Rome, lobsters were considered a luxury item, treasured by the elite. Historical accounts note that the Roman emperor Maximinus reportedly consumed as many as 20 lobsters in a single meal. This high status persisted into medieval Europe, where monarchs such as England’s King Henry VIII regularly included lobster in their diets.

In Europe, lobster has traditionally been associated with nobility and royalty. However, the situation diverged sharply in North America. Indigenous peoples incorporated lobster into their diets, employing cooking methods that involved heated rocks and seaweed coverings. When European settlers arrived, they encountered an apparent abundance of lobsters along the East Coast, particularly in Massachusetts, where large specimens sometimes washed ashore. The crustaceans were so plentiful that colonial settlers regarded lobster as a low-value food, often feeding it to indentured servants and enslaved people, earning the nickname “cockroach of the sea.”

The 18th century saw the advent of lobster canning, facilitating the crustacean’s distribution beyond its coastal origins. With the expansion of railroads in the 19th century, canned lobster could travel greater distances, becoming a novel delicacy accessible to settlers venturing inland. Its popularity as an exotic treat during train journeys created new demand in urban centers such as New York and Boston. This surge in interest prompted upscale restaurants to introduce fresh lobster dishes, including the creation of Lobster Newberg, which helped elevate the crustacean’s culinary status.

However, the increased demand for lobster also had ecological consequences. Overfishing led to significant declines in lobster populations along the East Coast, which in turn contributed to a dramatic shift in its market value. Once considered food for the working class and impoverished, lobster has evolved into a luxury item associated with high-end dining and exclusive menus. This transformation reflects broader changes in both the ecological management of lobster fisheries and consumer perceptions of the crustacean.