Coming in for the Evening  UART 12 x 16 8 ply panel

Long battling the elements and the challenges of the ocean, lobstermen have been working the waters in New England since colonial times. During those early years, lobsters were found in tidal pools. They were extremely abundant and were considered “poverty food” with it often being fed to children, prisoners and indentured servants. Indentured servants were people who sold their services to sponsors in exchange for transport to America. They came to detest lobster so much that they started to write into their contracts that they could not be served lobster more than three days per week.

In the 1800’s, lobster and canning became a match made in heaven. It was soon one of the most desired canned meats. With increased train travel, people ventured into New England. This caused an increase interest in fresh lobster as those traveling to the area had experienced and enjoyed the canned version for years. Restaurants and hotels recognized the desire for fresh lobster and being good businessmen and women, started to jack up the price. By World War II had become the delicacy we know today.