Erakina

Menu
Food

Lobsters : The Seafood Royalty – Erakina

March 11, 2022 4 Mins Read
921 Views
120 Comments

A freshly killed lobster, kept amongst all the ingredients required to make its meal

Introduction

In the world of cooking, there are two things that distinguish the world’s best chef from all other chefs – their ability to combine precision and taste. So, naturally, one might think that since they seem to have found the key to cooking any meal in the world, there is no food that experts can cook. But, who knew that even these cooks would have a blind spot. For chefs, their blind spots are often less trustworthy dishes, perhaps because of the condition of food items or other unexpected features. Also, the most common blind spot are vessels including lobsters.

However, lobsters are not the staple food of today. In fact, lobsters have their own history – a journey that shifts from being called ‘sea cockroaches’ to being an undeniable ‘monarchy’.

History of lobsters

  • By the 1700s, lobsters were so numerous that they often swam to the shores of Massachusetts, the USA which is two meters high.
  • But unlike modern times, the 1700s did not attract lobsters.
  • Lobsters were considered “the poor man’s chicken” and were mainly used as fertilizers or prisoners and slaves.
  • Some servants even rebelled against the authority to eat meat. Finally, the Cape agreed not to give lobster meat more than three times a week.

Lobsters – Edible & Inedible

  • The tail is known as the most fleshy part of all lobsters. It plays an important ingredient in different lobster containers.
  • This reinforcement is based on the method and how often lobsters use their tails.
  • In a hurry to escape from the enemy, the lobsters fluttered their tails quickly to remove the damage. This is why their tail is so muscular and fibrous.
  • The nail muscles are soft because they do not use the nails as often as the tails.
  • Fingers are the part that attaches the nails to the body. It also contains meat but its appearance does not look impressive.
  • Ribs are fragments found within the shells of small bodies. It does not promote food, yet peeling ribs is considered the end of the diet.
  • Tomalley is oily, nutritious, and tastes good when combined with the sauce. However; Tomalley is unhealthy for people with low cholesterol levels.
  • Do not cross lobster legs because they contain fresh meat inside.
  • The lobster’s head is a source of harmful toxins and parasites, so we should not eat them.
  • The lobster shell not only contains calcium but also contains toxic and unhealthy substances in your digestive system.

A lobster plated with shrimps on salads, both smoke cooked

Cockroaches – Sea Cockroaches

Most people know that lobster meat was freshly cooked, but by the 18th century, crustaceans had been cooked just like any other meat- after it had already died. When a lobster dies its stomach releases enzymes throughout its body. This exacerbates the deterioration that causes it to worsen quickly. This rapid decline has led many people to call lobsters the cockroaches of the sea.

This may also be the reason why people believe that lobsters should only be given to poor people or slaves.

Lobsters – From Fertilizer To Food 

  • As the American railway system began to develop, it became easier for people to travel from one region to another.
  • Train workers realize that they can offer passengers lobsters because they are more versatile and cheaper.
  • Ignoring the stigma of crustaceans, passengers believed they were eating illegal food and began begging for lobsters even when they were not on the train.
  • As the voice of this delicious meat began to spread, the demand for lobsters increased and the crew realized that they were probably at fault for the eight-legged sailor.
  • As demand grew, so did the number, and soon lobster meat was no longer considered a delicacy.

Lobsters being plated with celery, cooked Danish style

The Emergence of Lobster Dishes

  • In the 1880s, chefs in Boston and New York City began making recipes and lobster became an integral part of many restaurant menus.
  • As the chefs inspected the various lobsters, they noticed that the meat had just been cooked alive. Cooking live lobsters went a long way in changing the view and taste of lobster meat.
  • When WWII started and food became short, the lobster meat was canned and fed by soldiers. During this time, lobsters were scarce and were eaten by the rich and the poor.
  • Today, lobsters are eaten in excellent containers and are accessible by pressing a button.
  • Maine lobster is praised for its youth and is highly valued in the warm waters of Maine. Maine water helps to create soft and delicious lobsters.
By :- Daya Atreya

Tags:

Share Article

Other Articles

Related Posts