The pigment responds strongly to heat, though: Once you dump a crab or a lobster in a pot of boiling water, it's body chemistry changes: The pigment - astaxanthin - gets separated from the membrane - the crustacyanin - transforming your dinner into that ruby-hued tone we know so well.

If you have a female lobster, you'll see red balls inside a cooked lobster. These are immature eggs called roe and are naturally black. If the eggs are black and not red when you are ready to eat your lobster, that means the lobster needs to be cooked further.

The "Snack Tackle Claw" is a lobster claw (of course!) that can help grab your favorite snack foods in a snap, like a bread roll, a soda can, a bag of chips, a Cheddar Bay Biscuit (the best snack from Red Lobster, right?), and more!

Thanks to the high amount of muscle in lobster tails, it is meaty and quite simply… stunning! The most traditional and common way to cook lobster is with butter, which makes it melt-in-the-mouth and enhances the taste so it's even better.

"Red as a lobster" is just a tale. Lobsters come in just about every color but red. They can be blue, light yellow, greenish-brown, grey, dusty orange, some calico, and some with spots. However, they all turn red when they hit hot water.

Lobsters come in many different colors because of the pigment chromatophores in their shells. When they are cooked, all the pigments are masked except for astaxanthin, the red background pigment. The red pigment is the most stable component of the coloring in a lobster.

Roe is the small coral ball you'll find at the base of the body or along the top of the tail of some female lobsters. Just pop it in your mouth.

This is called either the “roe” or the “coral.” It turns orange when cooked. The green stuff inside is called the “tomalley.” It's the same as the “mustard” of a crab; it's the Lobster's digestive system. Zealous Lobster fans relish its very rich flavour.

The tail meat generally is chewier and more fibrous than the claw. That's because lobsters flap them forcefully as a means of locomotion, said Brian Beal, a lobster expert and professor at the University of Maine at Machias. The claw muscles are softer, because they aren't used as much or as vigorously as the tail.

That Said, All Lobsters Come Fresh From The Tank One IRL RL employee confirmed that yes, kitchen staff do in fact pluck lobsters from the tank out front. If the tank's empty when you walk in, you might want to re-think your order.

A lobster tail is cream puff dough baked inside of a Sfogliatella Shell and filled with a blend of three homemade creams: Italian boiled cream, fresh ricotta cheese and whipped cream.

lobster tail in American English the flesh of the tail of any of various crustaceans, esp. the Cape crawfish, prepared as food, often by broiling in the shell.

Pink Meat - Occasionally Maine lobster tail meat will have a pinkish tint to it. This is NOT an indication that the meat has gone bad by any means! The color of the meat is usually an indication that you have received a female lobster that is either preparing to produce eggs, or just did.

The only edible portion is the tail. When it comes to comparing just the flavor and texture of the tail meat, rock lobster is much firmer, grainier, and has a brinier flavor. On the other hand, Maine lobster is more delicate in both flavor and texture with a sweet, clean flavor.

Most of the tails you find available at grocery stores, and not specialty fish procurers are going to come from a spiny clawless species of lobster. Warm-water lobster tails are mainly from Florida, the Caribbean and Latin America. Cold-water lobster tails generally come from Australia, New Zealand and South Africa.

A team led by John Helliwell at the Daresbury Laboratory in Warrington, has now found that the shell protein, called Beta-Crustacyanin, becomes irreversibly denatured and so changes shape when cooked. This allows the pigment molecules to resume their free-form, and so appear orange.