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Boiled lobsters were served cold with dressing, not hot and "in the rough," as we are most likely to encounter them today.

In the 1840s, [Catharine] Beecher...presented boiled lobster served in this fashion... When nineteeth-century canning methods, developed around 1840 and perfected during the Civil War, were redirected toward peacetime activities, lobsters were among the most popular canned products.

These foods weren't "discovered" (like early people "discovered" some corn popped if placed near the fire) but noticed.

The earliest hunter-gatherers took advantage of every available food resource.

By 1885 the American lobster industry was providing 130 million pounds of lobster per year.

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