What pigment masks the red color in a live Homarus americanus before cooking?
Answer
Crustacyanin
The common perception of lobsters being bright red is only accurate after they have been cooked. In their natural habitat, the American lobster, Homarus americanus, typically displays an olive-green or greenish-brown coloration. This natural coloring results from the presence of the pigment crustacyanin binding to the underlying pigment astaxanthin. When heat from cooking is applied, the crustacyanin pigment breaks down, causing this bond to fail. This breakdown process unmasks the naturally present red pigment, astaxanthin, resulting in the iconic bright red hue that is traditionally associated with cooked lobster.
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