Lobsters blue before Cooking and red after

The metamorphosis of lobsters is amazing! As I mentioned earlier, the change in color is due to the presence of pigments called astaxanthin and crustacyanin in the lobster’s shell. These pigments are produced by special cells called chromatophores, which are located in the skin of the lobster.

When a lobster is caught and removed from its natural environment, it can no longer blend in with its surroundings, so its color becomes less important for survival. However, the color of the lobster’s shell can still be an indicator of its age and size. Young lobsters have a darker coloration, while older and larger lobsters have a brighter reddish-orange color.

When a lobster is cooked, the heat causes the pigments in its shell to denature and change color, resulting in the beautiful red-orange color that we are familiar with when we see a lobster on a plate.