The Color of Maine Lobsters Exposed
Maine lobsters are not red! I know the ones you see in all the pictures in magazines and restaurant menus are red, but; that is not their natural color. In fact, Maine lobsters are naturally found as being greenish-brown or black in color. They may also be found as blue, yellow or even white. One out of every 30 million lobsters born has a blue shell.
Contrary to what many believe, lobsters don’t commonly have a red shell. If you see one with black holes or marks on it, that is a sign of wear and tear. The marks are not harmful.
The color of the shell had no affect on the flavor or texture of the lobster. When it is cooked, all of the color pigments are hidden, except the red one. That’s why when your lobster is completely cooked; it will be red in color.
Cooking a lobster longer than necessary makes the meat tough. When cooked properly, lobster meat is creamy white in color. The shells are bright red and the front antennae are easily removed.
The red contents in the tail section are the roe, or female eggs. This is considered a delicacy, like caviar. The green matter is located at the section of the body and tail and is called tomalley, the liver, and has a peppery taste. This is used in various recipes.
Eating tomalley on a regular basis is not recommended. Contaminants may settle in the liver, as it does with other animals, so it is best to refrain from too much.
Maine lobsters are both healthy and nutritious. Remember, not too much butter! This seafood has less calories, saturated fats, and calories than lean beef, pork, or skinless chicken. A great source of protein and omega-3 fatty acids, lobster helps prevent hardening of the arteries and risk of heart disease.
Celebrating any occasion by eating lobster would make it special. This delight is sweet, succulent, and tasty. Look for fresh Maine lobsters. Remind yourself, you are not looking for a red creature to begin with. It will be red when is ready to consume and enjoy.
