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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.
55) ---Food and Drink in Britain: From the Stone Age to the 19th Century, C.They were soon being cooked much the same way as their smaller European counterparts, in sauces for other fish, or as accompaniments to roasts...When not potting lobsters, baking them in pies or using them in sauces, eighteenth- and nineteenth-century New England cooks were apt to stew or fricassee them...They sometimes washed up on the beaches of Plymouth, Massachusetts, in piles of two feet high.These settlers approached the creatures with less than gustator enthusiasm, but the lobsters' abundance mande them fit for the tables of the poor...