2006-12-29 03:53:34 · 5 answers · asked by Dazza 1 in Food & Drink ➔ Cooking & Recipes
Chemical changes.A live lobster is greenish/black because of the many different color pigment chromatophores. When it is cooked, all the pigments are masked except for the astaxanthin, the red background pigment.
2006-12-29 03:55:24 · answer #1 · answered by Shayna 6 · 1⤊ 0⤋
The chemicals proteins that give prawns lobster and shrimp their live colour all decompose at the temperature used to cook them, however the red pigment can withstand higher temperatures and so remains through cooking! hence why they are red after being cooked
2006-12-29 12:10:56 · answer #2 · answered by Nathan 2 · 0⤊ 0⤋
I guess it would be the same reason a steak turns brown when you cook it. It comes red because its raw and uncooked. It just because they are cooked and not raw anymore.
2006-12-29 12:47:05 · answer #3 · answered by Anonymous · 0⤊ 0⤋
The same reason we turn red when hot water comes in contact with our skin.
2006-12-29 12:59:43 · answer #4 · answered by eehco 6 · 0⤊ 1⤋
Same reason that shrimp do.
2006-12-29 11:57:50 · answer #5 · answered by Anonymous · 0⤊ 0⤋