Boiled lobsters were served cold with dressing, not hot and "in the rough," as we are most likely to encounter them today.
In the 1840s, [Catharine] Beecher...presented boiled lobster served in this fashion... When nineteeth-century canning methods, developed around 1840 and perfected during the Civil War, were redirected toward peacetime activities, lobsters were among the most popular canned products.
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After being simmered in a brine of water and Bay salt in a fish kettle, lobsters could either be eaten immediately, or kept as long as a quarter of a year, wrapped in brine-soaked rags and buried deep in sand." (p.
55) ---Food and Drink in Britain: From the Stone Age to the 19th Century, C.
People who lived near water (oceans, seas, lakes, rivers) naturally took advantage of the foods offered by these resources.
Culinary evidence confirms lobsters were known to ancient Romans and Greeks.
Anne Wilson [Academy Chicago: Chicago] 1991 "Lobster, much as today, was considered especially elegant and appropriate food for lovers, being an aphrodesiac.
There is a common perception that lobster was considered a poor man's food, and this many have been in the case in colonial New England but not back in Europe.
In fact English man-about-town Samuel Pepys's diary records than an elegant dinner he thew in 1663 included a fricassee of rabbit and chickens, carp, lamb, pigeons, various pies and four lobsters..
Lobster was cooked either by roasting, boiling or by removing the meat from the shell and cooking it separately." ---Food in Early Modern Europe, Ken Albala [Greenwood Press: Westport CT] 2003 (p.
The were highly esteemed by the British, not so esteemed by American colonists.