Lobster is awesome. Right? But just before it was on the menu, lobsters was once a throw away food. European settlers in North America wrote about how lobsters were so plentiful back in the day that they piles of it at  two feet high would wash ashore in Massachusetts Bay Colony.

Instead of putting them on their dish, they used them as fertilizer and fish bait.

There was so many of them which meant that colonists had easy access to protein during bad seasons or harvests. The lobster soon gained a reputation as the poor man's health. They were fed to prisoners, slaves and more to save money.

In the mid 1800s, things changed. Canned food and railway transportation arrived and then tourism. People would buy cheap canned lobster, which went on to become the most popular canned products on the market. Who wouldn't want fresh lobster by now?

And then fresh lobster was suddenly popular. Because of the new demand, restaurants started serving the food and recipe books began describing the best way to poach and cook lobster.

Remember, it was thrown away before. Now they are charging a premium on it. By World War II, lobster was considered a delicacy.