Lobster early in American history was a low class food commonly served to servants and slaves. Technological advancements, and scarcity during World War II are what facilitated preservation of fresh lobster drove the cultural shift behind the elevated status of the American Lobster.
Fisher, Michael T.
"The Evolution of the America Perception of Lobster from the 17th to the 21st Century,"
The Exposition: Vol. 6
, Article 2.
Available at: https://digitalcommons.buffalostate.edu/exposition/vol6/iss1/2