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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...
Culinary evidence confirms lobsters were known to ancient Romans and Greeks.
By 1885 the American lobster industry was providing 130 million pounds of lobster per year.
So afterward the population of the lobster beds decreased rapidly, and by 1918 only 33 million pounds were taken." ---Encyclopedia of American Food and Drink, John F. 186) [NOTE: This book has separate entries for selected popular dishes: Lobster rolls, lobster Newburg, lobster a l'americaine, and lobster fra diavolo.
Anne Wilson [Academy Chicago: Chicago] 1991 "Lobster, much as today, was considered especially elegant and appropriate food for lovers, being an aphrodesiac.
There is a common perception that lobster was considered a poor man's food, and this many have been in the case in colonial New England but not back in Europe.