Lobster: From Pauper's Food to a Symbol of Luxury

May 9, 2025

5 min read

The Metamorphosis of Lobster in History and Cuisine

Lobster, with its distinctive appearance and rich flavor, is now a symbol of luxury in global cuisine. But few know that in the 17th century, this marine creature was once considered the “cockroach of the sea,” fit only for the poor or used as fertilizer. From being despised, lobster has risen to become a premium dish, gracing the tables of elegant restaurants. What created this dramatic change? How did lobster not only conquer palates but also offer outstanding nutritional value and play an important role in the economy and culture?

This article will explore the journey of lobster from multiple perspectives: from history, biological characteristics, nutritional benefits, to its economic role and interesting related stories. With factual data and evidence from reputable sources, we will together understand why lobster is not just a food item but also a symbol of sustainable development and innovation in the aquaculture industry.

Close-up of a lobster on a blue ocean background, combined with an image of a luxurious dining table, illustrating the intersection of nature and cuisine.

Discovering Lobster: History, Nutrition, and Importance

From “Sea Cockroach” to Premium Dish

In the 17th century, lobsters were so abundant in North American waters that they were called “poor man’s food.” According to historical records, in 1622, Plymouth Governor William Bradford was ashamed to serve his servants only lobster without bread (dkn.tv). They were often used as fish bait or fertilizer. However, the turning point came in the 19th century when canning technology and the railway system developed, allowing lobster to be transported deep inland. From then on, lobster began to appear on the menus of the upper class, especially in New England and Central America.

By the late 19th century, lobster prices soared, and during World War II, they officially became a luxury food. Today, lobster is a symbol of opulence, featured in dishes like lobster thermidor, sashimi, or lobster congee. This change not only reflects technological advancements but also shows how society reshapes the value of a food item based on supply, demand, and culture.

17th-century illustration depicting people harvesting lobsters by the seashore, alongside a modern image of lobster thermidor on a dining table.

Nutritional Value: A Treasure From the Ocean

Lobster is appealing not only for its flavor but also for its outstanding nutritional value. According to USDA data, 145g of cooked lobster meat provides 129 calories, 27.55g of protein, 1.25g of fat, and 0g of carbohydrates (thuysan247.com). Notably, lobster is rich in omega-3s (EPA and DHA), beneficial for heart and brain health, along with calcium (9% of daily needs), iron, zinc, and vitamin B12. These nutrients help prevent anemia, boost immunity, and support overall health without causing weight gain.

Compared to salmon – another seafood famous for its nutrition – lobster provides twice the amount of nutrients in the same serving size. Its low saturated fat content also makes lobster an ideal choice for a healthy diet, suitable for all ages. However, individuals with seafood allergies should be cautious, as lobster can cause severe reactions.

Chart comparing the nutritional values of lobster and salmon, with colored bars representing protein, omega-3s, and vitamin B12.

Economic and Cultural Role: A Symbol of Prosperity

Lobster is not just a food item but also an important economic driver, especially in regions like Phu Yen, Vietnam, where lobster farming has developed since the 1990s (tomhumviet.com). Lobster prices range from 500,000 to 2.5 million VND/kg, depending on type and size, with ornate spiny lobster being the most expensive (1.6-2.5 million VND/kg) due to its firm, sweet meat and rich nutritional content (bachhoaxanh.com).

Culturally, lobster is often chosen as a gift for holidays or featured in luxurious banquets. Dishes like lobster sashimi or grilled lobster with cheese not only delight diners but also enhance the restaurant's prestige. However, the lobster industry also faces challenges, such as export restrictions to China, affecting Vietnamese lobster farmers (cafebiz.vn). Innovations like onshore lobster farming using recirculating aquaculture systems (RAS) are opening new opportunities, helping to increase productivity and sustainability (thuysanvietnam.com.vn).

Scene of Phu Yen residents farming lobsters in floating cages, alongside an image of a rare albino lobster, showcasing diversity and innovation in the industry.

Lobster – A Journey of Sustainable Development

Lobster has come a long way, from a despised food to a symbol of luxury and nutrition. Its history reflects changes in societal perception, while its nutritional value and economic role affirm its importance in modern life. Interesting stories, like albino lobsters or their ability to regenerate claws, further highlight the marvel of this creature.

To ensure a sustainable future, the lobster industry needs to continue innovating, from farming technology to marine environment protection. Readers can contribute by choosing lobster from sustainable sources and learning more about its value through reputable research. Lobster is not just a food – it is a story of human creativity and adaptability to nature.