Lobsters

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In the mid-19th century, lobsters were eaten
By paupers and people in jail.
The rich preferred animals raised on the land,
Which would make for a pricier sale.

This started to change in the late 1800s.
Chefs learned to keep lobsters alive
Until it was time they were cooked, so the meat
Remained fresh and the flavor would thrive.

Increasing demand led to rapid decline
In the number of lobsters to find.
Both factors made lobsters a luxury meal
With extravagant prices assigned.