The crustaceans are part of the arthropod phylum, which includes spiders and mosquitoes, and according to fossilized shells found on British shores, they have been eaten as far back as the Stone Age. Back then, the creatures weren't delicately prepared, nor were they petite. Our ancestors probably caught bigger, easier-to-spot ones, maybe as large as 45 pounds. The meat would have been tougher and plucked out, raw, and eaten with their hands. According to Elizabeth Townsend, author of Lobster: A Global History, coastal communities in Africa, who discovered fire almost 2 million years ago, were likely the first to cook them—and first to discover that their dark shells turn bright red when roasted over hot stones. Later civilizations, across South America and Europe, began boiling them and preserving the meat by drying it with smoke or soaking it with brine and burying it in the sand.