In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack, a custom-made boat with open holding wells on the deck to keep the lobsters alive during transport.
Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food. Not today.
Like all foods of the sea, the lobster’s aphrodisiac history can be traced back to the ancient Greeks. They believed their goddess of love, Aphrodite, was born of the sea and that all ocean creatures were her playthings in the games of love. A Lobster aphrodisiacs’ powers are in their nutrition; others boast phallic shapes. But for some aphrodisiac foods their greatest power is in persuasion. In fact, lobster’s history as a natural aphrodisiac deal mainly with its status as a symbol of luxury. Pamper someone you love with whole, steamed lobster or tails already lifted from the shell.
Or try one or all of the following recipes….
Lobster Grilled Cheese
Sweet Maine Lobster, Mango & Jicama Salad with Cucumber Vinaigrette
Butter Poached Lobster with Fresh Tomatoes
Lobster is versatile and makes a delicous appetizer or entree for breakfast , lunch or dinner.
Eat Something Sexy