From Prison Food to Luxurious Delicacy: The Journey of Lobster in Popular Culture

As a chef, I have often used frozen lobster shells for making bisques and stocks. The belief that lobsters were ground up and fed to prisoners may seem shocking, but it's an interesting fact rooted in historical context and cultural evolution. This article delves into the historical myth and uncovers the true story behind the belief.

The Myth: Lobsters Ground Up for Prisoners

The notion that lobsters were ground up and fed to prisoners has been a subject of debate. This belief is often fueled by the misconception that lobsters would be inedible once they die, leading to their disposal in a gruesome manner. However, the truth is more nuanced and fascinating.

Why It's Hard to Believe Lobsters Were Ground Up for Prisoners

While it's certainly harsh to imagine lobsters being ground up, the fact remains that lobsters are priced FAR FIAS more than what a prison would allocate per prisoner per day, which is around ￡4. This amount is typically spent on three meals a day, with two courses for lunch and dinner. It's highly unlikely that prisons would have used lobsters for their inmates due to cost.

Lobster in History: From Junk to Delicacy

Once upon a time, lobsters were not considered a luxury food. They were so abundant that they were often referred to as the "poor man's meal." In fact, lobsters were initially fed to prisoners, apprentices, and slaves. This surplus of lobsters led to them becoming one of the most common canned products on the market.

How Lobster Became a Popular Delicacy

The journey from prison food to a luxurious delicacy is a fascinating tale. During the industrial revolution and invention of the railroad, lobsters were transported inland, and wealthy individuals discovered their delight when served with butter. This newfound appreciation for lobsters led to their elevation from a common meals to a sought-after luxury.

Myths and Misunderstandings: Lobster as Junk of the Ocean

The abundance of lobsters and similar beliefs fueled various folkloric myths. For instance, apprentices in New England often demand fresh Atlantic salmon multiple times a week, and in rural Newfoundland, poor children would have to make do with lobster for their lunches, while rich children enjoyed peanut butter.

Historical Context: Lobsters Used for Appetizers and Fertilizer

During the early days of the industrial revolution, lobsters were often discarded as "junk of the ocean" since they filled nets and took up space meant for more valuable fish. Even indentured servants and slaves were given lobsters to eat, often without butter and sometimes ground up for fertilizer.

The Last Meal Tradition: Lobster for Death Row Inmates

In recent times, lobsters have taken on a new and unexpected role. They are now requested as the last meal for death row inmates. This tradition reflects how lobsters have become a symbol of luxury and indulgence.

Conclusion: The belief that lobsters were ground up for prisoners is a myth born out of historical and economic contexts. Lobsters have traveled a long journey from a common food to a prized delicacy. Their evolution in status is a testament to the complex interplay of economics, culture, and historical events.

Lobster Bisque

Lobster bisque is a creamy soup made from lobster meat, traditionally prepared with white wine, beef broth, cream, and various seasonings. It's a popular dish that exemplifies the luxury status of lobsters in modern times.

Lobster as Prison Food and More

Lobsters were initially fed to prisoners, apprentices, and slaves due to their abundance and affordability. They later became a popular canned product, then transformed into a luxurious delicacy, and finally, the last meal for those on death row. This journey is a fascinating reflection on the evolution of food culture.