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You are here: Home / Science / Why do lobsters turn red when they’re cooked?

Why do lobsters turn red when they’re cooked?

April 25, 2020 by Karen Hill

It’s not their blood that makes lobsters turn red when they’re cooked.

Lobster blood is colorless unless exposed to oxygen, at which point it develops a bluish tint.

The shells of lobsters are mostly gray, green, or brown when they’re alive, but never red.

Boiling them breaks down the various pigments that color their shells.

Their most durable tints are the reds, so they’re the last to disappear during boiling. Also, they look just so yummy in red.

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Filed Under: Science

About Karen Hill

Karen Hill is a freelance writer, editor, and columnist. Born in New York, her work has appeared in the Examiner, Yahoo News, Buzzfeed, among others.

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