Florida fine restaurants can hardly wait the opening of stone crab season each year- stone crabs soar to the highest priced entree on the menu from October till May. Year 'round, ill-fated lobsters piled on top of each other in tanks fetch a high price, as do jumbo shrimp.
There are those who will risk going to jail for poaching lobster out of season in the Florida Keys.
Lobsters, crabs and shrimp are crustaceans, members of the kingdom of arthropods, with only a minor distinction between themselves and insects. Not that insects, too, are not savored by the wealthy who serve cocktails with chocolate covered ant, grasshopper, and beetle snacks.
When I was younger and didn't know about crustaceans, my opinion was they were a lot of work to eat. They require cracking tools, pickers, special forks, and bibs for breaking through the skeleton of the creature, to begin the excavation of a shredded morsel of something dip in butter.
While vegans who eat "nothing with a face" have nothing to worry about, the question of crustaceans in the diet is based on consideration of marine pollution and what the flesh of these higher organisms, bio-magnified, contains.
Shrimp live in the upper layers of the sea while crabs and lobsters crawl on the bottom. Shrimp feed on plankton which ingest or become coated with surface pollutants like gasoline, oil, oil dispersants, fallout pollution from jets, jet ski residue, or particles stuck together in unidentified man-made fragmented molecules called the "humic fraction."
(There is as well the ocean's "humor faction" which includes Miami Dolphins, Floundering, and Blowfish).
Some plankton are naturally toxic. If you've ever eaten out and later felt like you "got a bad shrimp" that's the reason.
Crabs and lobsters feed on every bit of junk that makes its way to the bottom of the sea. That would include what military, cruise ships and pleasure craft dump, and any heavy particulate matter which is cast into the ocean that doesn't float.
I have as much appetite for lobsters and scorpions, as I do for crabs and spiders.
However, the restaurants of the future may make this distinction a reality. Crustaceans for the Rich, Insects for the Poor. Though insects are more numerous and available, we'll still have to work harder to get our food, unless insects become larger.