In colonial New England, lobster was so abundant it washed up on beaches in piles. Seen as cheap “sea bug” food, it was fed to the poor, servants, and prisoners. Some inmates even complained about getting it too often, leading to laws that capped lobster meals per week.

By the 1800s, railroads carried fresh lobster to inland cities, where diners viewed it as exotic. Canning spread it even farther, and luxury hotels and coastal resorts served it as a treat for wealthy tourists. 

Overfishing reduced the supply, prices rose, and lobster’s image transformed — from punishment to prized delicacy.