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From an ingredient that was once dismissed as “the cockroach of the sea,” lobster has now become part of what our host, Simon Majumdar, describes as the “lexicon of luxury.” But how did this now prized seafood go from being so disparaged to so sought after? How was it used in historical recipes, and how true is it that servants complained that they were forced to eat it too often?


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Lobster - EAT MY GLOBE by Simon Majumdar

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