Be it boiled or steamed and served up with drawn butter, on a toasted roll
or baked in with mac n’ cheese, mashed into potatoes or added to bisque, The
Monster is most definitely in love with lobster.
That seductively delicious taste adds sweet notes to a special meal,
lobster has long been a tremendously desired and terribly expensive
commodity. But has it always been this way?
In fact, until the mid 19th century lobster was frowned upon by the upper
echelon, it was food for riff raff and reserved for servants. Contracts
would stipulate that it could not be offered more than twice a week to the
hired help. It was looked at as the rat of the seas.
But lobsters are truly marvels of nature. With teeth in their stomachs,
the ability to molt and eat their own shells for sustenance, and a sex drive
that gets more viril as they age (yes, please) they deserve our admiration
as much as our lust.
In rebranding worthy of Deloitte and Touche, lobster became not
only a desired foodstuff but one of the more expensive ones on offer.
Just like once we favored plump and pale as the paragon of beauty and now
slim and trim and tan is the benchmark, lobster has gone from being highly
disgusted to being the highlight of a degustation menu.
Summers in The Monster’s youth were spent in Maine at camp and fond
memories indeed are stopping at a shack along the coast, picking out a live
lobster and minutes later eating the glorious meat stuffed into a buttered
Be they red, blue, two-tone, albino, mottled, yellow or calico, Maine or
Spiny, it is undeniable that lobster is loved by many. The Monster happily