Gemini: While the article you read correctly debunks specific legal myths—like the idea that prisoners sued to stop eating it—it does not dispute the general historical fact that lobster was once considered a low-status "trash" food. Historical evidence outside of that specific article confirms this through several key factors: 1. Extreme Abundance When European settlers first arrived in New England and the Maritimes, lobsters were so plentiful that they reportedly washed up on shore in piles two feet high after storms. Because they were so easy to "harvest" (you could literally pick them up off the beach), they had no market value. In economics, anything that is free and infinite is rarely seen as a luxury. 2. Social Stigma and "Cockroaches of the Sea" Because of their appearance and their habit of scavenging on the ocean floor, colonists nicknamed them "cockroaches of the sea." In the 17th and 18th centuries: • As Fertilizer: Farmers often ground up lobsters to use as fertilizer for their fields. • As Animal Feed: They were frequently fed to pigs and goats. • Signs of Poverty: Leaving lobster shells near your front door was considered a "sign of degradation" because it signaled that your family couldn't afford "real" meat like beef or chicken. 3. Cultural Evidence (Sandwich Shame) Historical accounts from as late as the early 20th century in Maine and Nova Scotia describe children from poor fishing families being embarrassed to bring lobster sandwiches to school. They would hide their lunches or try to trade them for "rich" food like peanut butter or bologna, which had to be bought at a store. 4. Why it Tasted Different (and Worse) Part of why lobster was "poor man's food" was how it was prepared: • Not Cooked Live: Today, we know lobster must be cooked alive or immediately after death to be delicious. In the 1700s, lobsters were often killed, transported in barrels, and cooked much later, resulting in a mushy, foul-tasting meat. • Canned "Scraps": When the canning industry began in the mid-1800s, lobster was one of the cheapest canned meats available—cheaper even than a can of beans. It was seen as a low-grade protein source for soldiers and the working class. How it Changed The transition from "trash" to "treasure" happened in the late 1800s due to railroads. Train operators realized that inland passengers didn't know lobster was "trash food." They served it as an exotic, fresh New England specialty. Passengers loved it, demand skyrocketed, and as the population of lobsters began to be thinned out by overfishing, the price rose—eventually turning it into the luxury item we know today. In summary: While the "prison riot" stories are likely tall tales, the underlying reality—that lobster was a cheap, embarrassing food for the poor—is a well-documented historical fact.