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BigRedCat
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Why Do Lobster Shells Turn Red?
One of the great unsolved mysteries of our time is why lobster shells are muted shades of blue and brown on a live lobster, but turn brilliant red when you toss him into a pot of boiling water. Until now, that is. A report published in the Proceedings of the National Academy of Sciences finally has found an answer to this beguiling mystery.
Apparently, there are special proteins, called beta-crustacyanin, in lobster shells that bind to a special pigment molecule called astaxanthin. When a lobster is alive, the molecules of astaxanthin are flattened and reflect the color blue. But when the shell is cooked, the heat unbinds the astaxanthin molecules, setting these special pigments free to do what they naturally do - shine brilliant red.
So now you know. I always thought it was their way of saying "HEY, I AM BOILING ALIVE, ARRGGGHHHH!!!!"
One of the great unsolved mysteries of our time is why lobster shells are muted shades of blue and brown on a live lobster, but turn brilliant red when you toss him into a pot of boiling water. Until now, that is. A report published in the Proceedings of the National Academy of Sciences finally has found an answer to this beguiling mystery.
Apparently, there are special proteins, called beta-crustacyanin, in lobster shells that bind to a special pigment molecule called astaxanthin. When a lobster is alive, the molecules of astaxanthin are flattened and reflect the color blue. But when the shell is cooked, the heat unbinds the astaxanthin molecules, setting these special pigments free to do what they naturally do - shine brilliant red.
So now you know. I always thought it was their way of saying "HEY, I AM BOILING ALIVE, ARRGGGHHHH!!!!"
