Why do lobsters go red when cooked?

The reason for the dramatic colour change is a chemical reaction of the pigments within the lobster’s shell. This chemical reaction is from the heat it’s exposed to during cooking. Underneath all the layers of pigments, lobsters are naturally red.

When the lobster is alive, a protein called Crustacyanin overpowers the other pigments, causing the release of a brown-green colour. Once the Carotenoid pigment Astaxanthin, that sits within their shell, is exposed to heat the other pigments break down turning the lobster’s colour into a vibrant red and presents an eye-catching lobster on your plate!

What colour are lobsters before they are cooked

Naturally, lobsters are seen in the wild sporting a brown-green colour. To their advantage this is a natural defence in order to camouflage themselves from predators such as octopus and large fish.

Depending on where in the world you are, how deep the sea is and what the climate is like, you can find purple, blue and orange lobsters too. There is a 1 in 100 million chance of finding an albino lobster which, whether they are alive or in the pot, they remain the same ghostly