When you think of lobsters and oysters today, you imagine candlelit dinners, fancy table settings and a hefty bill at the end. But would you believe these culinary stars were once the equivalent of canned sardines – cheap, abundant and looked down upon? Their transformation from “trash food” to luxury cuisine holds a lesson for us, especially for food uses with palm oil. Lobsters: From Prison Food to Haute Cuisine In colonial America, lobsters were so plentiful that they washed ashore in piles, much to the dismay of prisoners, servants and even pigs, who were fed this “low-class” food.
Lobsters were sold for pennies per pound and were even used as fertiliser. The turning point came during the U.S.
Civil War, when canned lobster was introduced as a ration for soldiers. Later, rail travel and tourism added the final flourish. Lobster, cooked live on train dining cars, offered diners their first taste of its fresh, delicate sweetness.
By the early 20th century, lobster had clawed its way out of the bargain bin and onto fine dining menus, with prices to match. Oysters: A Tale of Elegance and Supply-Demand Oysters, too, were once abundant and cheap. In 19th century New York, they were the quintessential street food, sold by the dozen to anyone with a few cents to spare.
Upscale restaurants began serving them raw on silver trays, and their association with elegance was cemented. Subsequently, overfishing and urban demand led to scarcity, turning oysters into a sought-afte.
