![]() Lobsters’ shells thicken not long after molting. The exact mix of these varies as much in individual lobsters as hair and skin color do in us humans. The shells of all lobsters have a mix of red, blue and yellow pigments, or chromatophores. The rays of the sun will lighten the lobster’s shell. Whereas the lighter colored lobsters are closer to shore. You’ll also see darker colored lobsters are found in the deeper waters. ![]() This makes it is unsurprising that these are the largest variety in the wild. Scientists believe darker colored lobsters are likely to have evolved through natural selection in order to avoid predators. Also known as the American lobster, or the ‘true’ lobster, which is the largest lobster variety by far. Where it gets really interesting, though, is the story of the Maine lobster. European lobsters are generally blue, with a yellow ventral surface (the belly). Of course, there have been some rare colors surface from the ocean depths and fall into a cooking post over the years. In general, these lobsters are a greenish-brown color when alive. This is also the only lobster that can be found red whilst alive. Specimens have been found in colors yellow, brown and olive. This lobster, just recently included in the Nephropidae family, if sound in the seas of South Africa. But what’s going on before they reach our stoves? Cape Lobster So, back to color! We all know that cooked lobsters are red no matter what their original color, they all turn the familiar ‘lobster red’ when immersed in boiling water. The term also includes several varieties of scampi, from oceans in both the northern and southern hemispheres. The most common lobsters that people think about are the American and European lobsters. The greens and browns which darken the shell in a live lobster are destroyed by the cooking process.īefore we get on to the specifics of coloring, we should probably establish: what exactly is a lobster? The term ‘lobster’ itself is actually a fairly wide term, encompassing the entire Nephropidae family. The red pigment is the most stable component of the coloring in a lobster. When they are cooked, all the pigments are masked except for astaxanthin, the red background pigment. Lobsters come in many different colors because of the pigment chromatophores in their shells. For a closer look at lobsters in popular culture check out our blog post about all the fun lobster movies. All thanks for the new wave of cooking channels and popular reality shows such as the Discovery Channel’s ‘Lobstermen’. However, lobster-lovers are beginning to learn more about Maine’s most famous export. At LobsterAnywhere a few customers have questioned whether the lobster delivered to their home was safe to cook because it wasn’t red. Some landlocked Americans believe that a wild, live lobster is red in color. In the face of all of the unquestionably crimson lobster imagery, it might then seem strange to ask: are lobsters really red?
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