Lobsters, intriguing creatures of the deep, captivate many with their unique characteristics. Their appearance before cooking often sparks curiosity, differing significantly from the vibrant red associated with a cooked lobster. Exploring their natural coloration and the scientific reasons behind their dramatic transformation reveals a fascinating aspect of marine biology.
The Common Appearance of Uncooked Lobsters
Live lobsters display a range of dark, mottled colors that provide camouflage in their natural habitats. American lobsters exhibit shades of greenish-brown, dark brown, or even bluish-green. This coloration helps them blend seamlessly with the rocky, seaweed-filled ocean floor, allowing them to evade predators and ambush prey. European lobsters have a dark navy blue or purplish hue.
Their shells contain a mixture of various pigments, including red, blue, orange, yellow, and black. These pigments combine to create the dull, camouflaged appearance observed in live lobsters. The specific shade can vary depending on factors such as diet and environmental conditions.
The Science Behind the Color Change
The color change of lobsters upon cooking results from a chemical reaction involving astaxanthin. This carotenoid pigment is present in a lobster’s diet, such as algae and plankton, and accumulates in their shells. In a live lobster, astaxanthin is bound to proteins, specifically crustacyanin. This binding alters the astaxanthin molecule’s shape, causing it to reflect blue and green light, which contributes to the lobster’s dark, muted coloration.
When a lobster is exposed to high heat during cooking, these proteins undergo a process called denaturation. Denaturation causes the proteins to unravel and break down, releasing the astaxanthin from its bound state. Once freed from the proteins, astaxanthin reverts to its natural red-orange color. This same pigment is responsible for the pink color of shrimp and flamingos.
Rare and Unusual Lobster Colors
Beyond common camouflaged hues, lobsters can exhibit unusual color variations due to genetic mutations. Blue lobsters occur in 1 in 2 million individuals. Their blue color results from a genetic mutation that causes an overproduction of crustacyanin.
Other rare colors include yellow and orange lobsters, which occur in 1 in 30 million cases. These colors can arise from mutations where a reduced production of crustacyanin allows astaxanthin pigments to dominate, or from an overproduction of carotenoids. Calico lobsters, with their mottled orange, yellow, and black patterns, are also rare, with odds of 1 in 30 million. The rarest are albino (white) lobsters, 1 in 100 million, due to a complete lack of all pigment-producing proteins. These unusual lobsters are often donated to aquariums rather than being cooked.