New Book on Lobsters
July 20, 2011
The Atlantic Monthly reviews a new book called The Secret Life of Lobsters by Trevor Corson detailing the biology of the American lobster, its role in culinary history and its ascension as a prized seafood. Here’s an exerpt:
Americans have been feasting on lobsters for centuries. When the Pilgrims first landed on Plymouth Rock, lobsters were in such abundance on the New England coast that storms often washed hundreds of the creatures onto the beach. Farmers took advantage of the lobster surplus, using excess crustaceans as feed for livestock and fertilizer for their fields. At the time, the ready availability of lobsters rendered them a low-class meal for the poor and unrefined.
But over the course of the past century lobsters have become a worldwide delicacy, and lobster consumption has been recast as a transcendent dining experience. Until quite recently, however, little was known about the lives of these ocean floor dwellers. Questions abounded: How do they locate prey in the ocean’s murky depths? How do they mate? And why do they seem to favor certain types of underwater terrain over others?
The Secret Life of Lobsters can be ordered through Amazon, in paper, hardcover or Kindle versions.