3. Lobster
Once considered the “sea cockroach,” lobster was so plentiful along the New England coast that it was relegated to prisoners, servants, and even livestock in colonial America. The crustacean was seen as a food of last resort, with laws even limiting how often it could be served to inmates. Over time, changing tastes and culinary innovation transformed lobster into the prized delicacy it is today, gracing fine dining menus worldwide. Smithsonian Magazine
