The Red Lobster

Why a lobster flesh was red or bright red after fried or boiled.? and before fried the flesh was white.

Lobster flesh usually had a white color, but also there are some red spot on it. And other kinds of shrimp had a white flesh color and sometime mixed with red, yellow and green color (like windu shrimp in Indonesia), all of the colors on shrimp / lobster flesh is because they were contained some cells called Chromatophora containing color pigment at the skin of the shrimp or lobster.

If shrimp were fried or boiled the color of the skin shrimp might changed into a red flesh, it’s caused of the chromatophora cells were destroyed and the pigment was damaged.

Except for the eritrosit which was contained a erthrina (red pigment) it’s not damaged or just a little damage. The result was appear and mixed between the shrimp or lobster flesh fried that was a red pigment left.

The shrimp flesh was contains of 21% protein, fat 2%, carbon 1%, and 75% water. There were also a Calcium, Iron, Phosphor, and A,B vitamins only a small amount on it.