Lobster is rather creepy when you think of it. Looks like a giant insect... a scorpion in fact. It just tastes so darn good that people are willing to put up with its off-putting looks, its dangerous claws (Atlantic lobsters, that is), and the struggle it takes first to cook it (if you are so daring) and then prise the meat from its shell. This book chronicles the history of lobster and how it earned a revered place on our table. Lobster are pictured in ancient Roman mosaics and seemed enjoy a place in their feasts, but like many things that the Romans promoted and perfected, lobster fell into obscurity until the 1800s. In Colonial times it was considered a poor man’s replacement for meat and saw the early coastal setters through lean times. “Coastal” is a key word here, since lobster’s popularity only really took off in modern times when refrigeration and transportation made it possible to get it to restaurant tables more than a stone’s throw from the ocean. Lobsters can live from 50...