Lobster, a meal for the poor Langosta, comida de pobres

Parece un oxímoron pero no lo es, ya que durante la era colonial estadounidense, las langostas se consideraban "carne de basura" y eran comidas por sirvientes, prisioneros y familias pobres que no podían pagar nada más. Incluso las tribus indígenas que vivían cerca de la costa usaban langostas como fertilizante o cebo para peces en lugar de consumirlas.

Un político estadounidense del siglo XIX, dijo una vez: "Las conchas de langosta en una casa se consideran signos de pobreza y degradación".

Era común que las personas enterraran los caparazones de langosta en su patio trasero para evitar que sus vecinos los vieran.

En una ciudad de Massachusetts, los sirvientes contratados incluso demandaron a sus dueños porque les estaba dando demasiada langosta. Ganaron la demanda y entendieron que solo podían ser alimentados con langosta, a lo sumo, tres veces por semana.

It may seem like an oxymoron but it isn’t, although it is hard to believe during the American Colonial period lobsters were considered rubbish and eaten only by servants, prisoners and poor families who could not afford other types of food. Even the native indians who lived near the coast used lobsters as a fertilisers and bait for fishing instead of consuming them.

An American politician from the XIX century once said “Lobster shells found in homes is a sign of poverty and deterioration” In those days it was common for people to bury lobster shells in their back patio so that their neighbours could not see them.

In a town of Masachusetts many servants took their bosses to court because they said that they were given too much lobster to eat. They won their case and their bosses were told that they could only serve lobster no more than three times a week.

Las langostas tenían tan mala reputación porque eran extremadamente abundantes. Tampoco ayudó que durante este tiempo, la gente comía langosta al asarla por completo y comerla como una pasta o estofado.

Hacia finales del siglo XIX, la opinión pública comenzó a cambiar. A medida que los ferrocarriles comenzaron a expandirse en todo Estados Unidos, las compañías ferroviarias decidieron servir langosta porque era barata, abundante y en gran parte desconocida para los pasajeros del interior que la encontraban deliciosa y exigían más. Fue durante este tiempo que la carne de langosta también se estaba enlatando y vendiendo en todo el país, lo que impulsó la demanda aún más.

En los años 20 del pasado siglo, había menos langostas, pero la demanda continuó aumentando. Y ya en la década de 1950, la langosta había consolidado su condición de manjar y se había convertido en algo que comían las estrellas de cine y los ricos.

Lobsters had such a bad reputation because there was an abundance of them and this is why people used them generously either roasted or in stews and with also with pasta.

Towards the end of the XIX century people began to change their opinion about these crustaceans. As the railway companies began to expand throughout the USA they served lobster to their customers because it was cheap and in abundance and for many of their travellers it was an unknown dish which they found delicious and wanted more. At that time companies were also canning lobster and selling it across the country which meant popular demand was higher.

However, in the 1920’s the number of lobsters caught dropped but the popular demand was still rising. In the 1950’s lobster became a delicacy and was only consumed by wealthy people such and film stars.

In Menorca there was a similar situation, due to globalisation, which by the way is not just a thing of today, and without social networks, Minorcan poor people especially the local fisherman used lobster to elaborate their daily meals.

En Menorca pasaba algo parecido, al final la globalización no es un invento de ahora, y sin redes sociales, pero la langosta era consumida por gente humilde, básicamente pescadores y era su principal sustento alimentario.

Hoy es uno de los reclamos turísticos de la isla, un manjar donde la gente que nos visita se lleva una experiencia que no olvidará. Desde la clásica caldereta a platos sofisticados en algunos de los mejores restaurantes de la isla, la langosta está presente en muchas cartas y menús. Su pesca solo está permitida entre el 1 de abril y el 31 de agosto que coincide con la gran afluencia de visitantes, así que no dejes de aprovechar la oportunidad de probarla.

Por desgracia aquí también bajó la cantidad de langostas recogidas y la demanda a partir del boom turístico de los 60-70 hizo que subieran mucho de precio. Como diría en su día el Sr. Rato: Es el mercado, amigo… pero os aseguramos que lo vale.

Nowadays, lobster is highly appreciated by tourists and visitors and once they try this delicacy without a doubt it will be the highlight of their holiday, an experience they will never forget. It is always a tasty dish whichever way it is prepared, for there are many different forms of elaboration, for example in a traditional lobster stew or in sophisticated dishes on the menus in some of the best well known restaurants on the island. Local fishermen are only allowed to catch lobsters from the 1st of April de the 31st of August, which is when the island receives most visitors. So if you are here on the island why not take the opportunity to try this succulent seafood.

Unfortunately, during the period between the 60’s and 70’s due to the boom in tourism there was a drop in the quantity of lobsters caught thus the price of this delicacy went up. As Sr. Rato said in his day…that’s how the market goes, my friend… but we assure you that it is worth it.

ANTONIO JUANEDA @cometemenorca