Lobster, now seen as a luxury delicacy, was once regarded as a food of last resort. In colonial America, particularly along the New England coast, lobsters were so abundant that they washed up on beaches in massive quantities. Their overabundance and bottom-feeding nature gave them a reputation as undesirable fare, suitable only for the poor, prisoners, and indentured servants. In some colonies, it was said that servants would rebel if forced to eat lobster more than a few times a week. The crustacean was even used as fertilizer or fish bait—hardly the status symbol it is today. This perception persisted well into the 19th century. Canned lobster was sold as a cheap source of protein for factory workers and the working class, and railways served it in dining cars because of its affordability, not prestige. However, as transportation improved and lobster became less common inland, its scarcity began to elevate its status. Chefs in urban areas started preparing it in new, refined ways, and by the early 20th century, lobster began shedding its “poor man’s food” stigma. Its transformation from humble sea insect to gourmet indulgence had begun. Today, lobster is one of the most expensive items on fine dining menus, symbolizing wealth, celebration, and refined taste. Its rise in value reflects a mix of shifting culinary trends, savvy marketing, and reduced supply due to overfishing and stricter regulations. What was once scraped off beaches and fed to prisoners is now dipped in butter and served with champagne. Lobster’s story is a remarkable example of how social perception, availability, and demand can reshape the fate of even the humblest food.