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Why does a lobster turn red when cooked?

Heat liberates a yellowish-red carotenelike pigment in the shell. This chemical reaction changes the color of the lobster's carapace from (typically) bluish seaweed-green to ruddy red. Cooked shrimp shells also turn red. Even the surface of crustacean meat acquires a pinkish-red hue, though not as pervasive or intense as that of the shell.

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11:21:32 on 07/05/07 by Webmaster - Questions and Answers -