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This sea creature enjoyed a resurgence of demand in the 19th century which still holds true today. Its most noticeable external traits were its long hands and small feet' (Archestratus), its bent fingers (Epicharmus) and its dark color (Pliny).
It is very good, albeit somewhat complicated, to eat; simpler for the eventual diner if the cook minces the meat and forms it into cakes, as described in Apicius...
The taste for lobster developed rapidly in the nineteenth century, and commercial fisheries specializing in the crustacean were begun in Maine in the 1840s, thereby giving rise to the fame of the "Maine lobster," which was being shipped around the world a decade later.
In 1842 the first lobster shipments reached Chicago, and Americans enjoyed them both at home and in the cities' new "lobster palaces," the first of which was built in New York by the Shanley brothers...
Diamond Jim Brady thought nothing of downing a half-dozen in addition to several other full courses...