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It's hard to believe that there was once a time when lobster was considered to be unfit for eating. Lobsters would often wash on shore with the tide forming piles upwards of over two feet. They were considered fit only for bait or field fertilizer. When North America first started to receive its first European settlers, lobsters were very abundant. They were so plentiful and easy to harvest, lobsters were often a frequent meal for poor families close to the coast. Over the years the taste for lobster slowly faded and the poor man's food soon became the rich man's delicacy. Did you know lobster is one of Rachael Ray's favorite gifts! Send the Gift of Great Taste from Lobster Gram...
Commercial lobstering in Maine was in full swing by the 1840's, The population on the coast couldn't get enough of these crustaceans, and soon word spread. Shipments soon began to span across the Atlantic Ocean, and the Maine Lobsters famed reputation was born. With the building of Railroad slowly pushing West trans portion of the lobster was soon reaching the city limits of Chicago by 1842. Most major cities had restaurants specializing in nothing except presenting lobster. A common sign of wealth was for a dinner to eat several lobsters in one sitting. By the mid 1880's lobstering had begun to flourish. The industry was producing upwards of 130 million pounds per year. Fishermen were thrilled. They were charging an unheard of price of ten cents a lobster while the public was being charged the outrageously high price of ten cents a pound. Premium Maine Lobster Meat had become a commodity.
It only took less then two decades for the Lobster production to show how great peoples desire for the taste of these crustaceans had become. Just after the turn of the 20th century lobster production had dropped to only 33 million pounds per year.
Lobsters of the past where considerably bigger than the ones we are accustomed to seeing today. There are stories of lobsters commonly exceeding 40 lbs. Today lobsters weighing between 1 and 2 lbs. are the common size. We here at Recipies-Lobster.com feel that the larger a lobster is, the tougher it will tend to be. We always look for 1 1/4 - 1/ 1/2 pound ers.
Today the lobster industry yields 70 million pounds per year in the US. There have been very strict measures in conservation to ensure that the lobsters are not over fished. Most of what is thought of as "Maine Lobster is actually shipped from Canada. There are also different spices of lobster being supplied by countries such as Central America, South America, South Africa and Australia.
In 1977 the world record 44 lb 6 oz. lobster was pulled from the waters of Nova Scotia, Canada. It measured 4 ft. in length. Second place goes to a 42 po under harvested in 1935. This one now can be seen at the Boston Museum of Science, in Massachusetts. It takes a lobster approximately five years to reach the weight of 1 lb and it is believed that lobsters can live to an age upward of 70 years old.
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