Lobsters on the Frontier

Lobster salad, prepared by an inexperienced person who does not know what to exclude, is almost as dangerous as an unloaded gun in the hands of a full grown idiot!” reported The San Diego Weekly Union in 1889. When it came to lobster salad, all cooks and diners agreed on one point—the recipe had to be good. In the 1860s, most lobsters consumed on the American frontier were sold as, “Fresh in 2 lb. cans.” The popular way to serve canned lobster was by making a salad with homemade ma