What makes lobsters turn red?
930239
After multiple volunteers and a bit of research, I found the answer, and found it to be pretty simple. In the words of the Northeastern Fisheries Science Centre, "The red pigment is the most stable component of the colouring in a lobster shell. The greens and browns which darken the shell in a live lobster are destroyed by cooking." For a more complete answer I did some further digging and found that the red pigment common to all decapod (shrimp, prawn, crab, lobster) exoskeletons (shells) is letons (shells) is astaxanthin, a carotenoid (like b-carotene, the pigment that makes fruits red-orange) found in many organisms from bacteria to birds. Astaxanthin was first identified in the exoskeletons of crayfish, Astacidea, hence its name. In lobsters, as in many decapods, astaxanthin is not a free pigment, but is complexed with a protein called a -crustacyanin, which alters the resonance of astaxanthin such that the complex acts as a blue-green pigment. As mentioned above, astaxanthin is heat stable, while the a-crustacyanin protein is not, so boiling the lobster shell denatures the blue-green a-crustacyanin releasing the red-orange astaxanthin.
325730
They act as a "climate control" system, regulating temperatures, keeping the earth warm in the winter, cool in the summer.\nThey wash away your dirty coastlines, keeping them clean and free of debris.\nThey provide food to the folks; without them, there would be no Red Lobsters.
788567
Oh Gandolf!  Mav think just the way lobsters are cooked are reason enough to protest Red Lobster.
1079958
Lobsters are arthropods.  They are related to spiders, insects, millipeded, centipeded, crabs, shrimp, etc.  They have what is called an open circulatory system.  It differs from ours in that they have open areas that collect the blood before it is moved to other parts of the body.  Their heart is on the dorsal part of the body.  It runs along the middle back of the animal.  It resembles a muscular tube.  Ours is located on the ventral side protected by the sternum and ribs.
24786
There is a ton of disagreement on this subject.\n\nDo a search for lobsters and pain and you'll find sites that talk about both sides of the story.\n\nHey submitter, sorry you are too lazy to figure this out on your own. Like I said, there is a ton of disagreement. Some scientists will tell you one thing and some will tell you another. How is anyone supposed to have the "right" answer for you?
643919
Oh my gosh, you mean there are others? Are you a pretty pale person like me? I get it a lot. I can get it from really hot (heat hot, not spicy hot) foods too - like soup.  I get it from wine sometimes too. Everyone asks me why my nose turns red.  The dermatologist just said it was blood vessels and due to my skin being so light, it looks a lot more prominent. I find that if I keep very well hydrated, it is a little less extreme.  So glad to know someone else has that problem too!
140020
it is the carotinoids as hound9 said.  Many zoos add extra red food coloring and carotinoids to the diets of their flamingos to make them extra pink and healthy looking.
223005
I had at one time raised shrimp, one good website is http://www.seafdec.og, its the South East Asia Fishery Development Center where most of the asian aquacutlure are research, you can also do search text using keywords like "shrimp" "shrimp culture" "aquaculture".\n\nThere are fresh water shrimp and salt water shrimp, they can be distinguish from their shell color, salt water shrimp usually are darker in color or have dark ring like the tiger prawns.\n\nShrimp does not reproduce under culture condition, they reproduce only in wild condition or non culture condition, they only way you can have the female shrimp to molt or reproduce under culture condition is to pinch or prick the left eye, and molting will occurs.\n\nShrimp by the way are cannibalistic in nature, they eat one another including their eggs or fingerlings [baby]. In an aquaculture environment, if they are not properly feed, they will result to eating one another to survive, like the crabs. Shrimp under aquaculture are feed twice a day.\n\nOne more thing, shrimp discharge their waste through their head, not on the tail, which is why when you cook shrimp, on the head side you will find brownish things that are sweet in taste high in protein, those are fecal matter, not toxic, but high in protein and cholesterol.\n\nHope this helps.
831148
Sea salt melts it quickly.\n\n\nPeace
640334
Fish die when out of water because they have an internal skeleton. Because of that there is nothing to support their body structure when they are taken out of water and their body, especially the gills and heart, collapse under their own weight.\n\nLobsters have an external skeleton. That external skeleton covers their entire body and supports the gills as well as the internal organs. As a result lobsters don't have so much of a problem on dry land. The external skeleton also serves to protect lobsters from drying out, whereas the internal skeleton of fish offers no protection at all.\n\nThis is an example of what is called pre-adaption. Lobsters, crabs and so forth didn't evolve an external skeleton to enable them to live on land, they evolved it because it provided armour and allowed them to move more easily. But a side-effect was that they were better able to survive life on land.\n\n\nThere are many fish species such as eels that are perfectly able to survive on land provided they are kept moist. That is because they don't rely on their gills for breathing. But they still alack an external skeleton and still have major problems with drying out.
1154352
Red lobster is not that nice of a restaurant. Also, i doubt that they will hire a fifteen year old waiter (especially if they serve alcohol). So stick with the grocery store. You will probably hate your job but suck it up for a couple years.
217394
Types of lobster\nLobster species include:\n\nAtlantic deep-sea lobster (Acanthacaris caeca) \nPrickly deep-sea lobster (Acanthacaris tenuimana) \nRed lobster (Eunephrops bairdii) \nSculptured lobster (Eunephrops cadenasi) \nBanded lobster (Eunephrops manningi) \nCape lobster (Homarinus capensis) \nAmerican lobster (Homarus americanus) \nEuropean lobster (Homarus gammarus) \nAndaman lobster (Metanephrops andamanicus) \nArafura lobster (Metanephrops arafurensis) \nArmored lobster (Metanephrops armatus) \nNorthwest lobster (Metanephrops australensis) \nCaribbean lobsterette (Metanephrops binghami) \nNew Zealand lobster (Metanephrops challengeri) \nFormosa lobster (Metanephrops formosanus) \nJapanese lobster (Metanephrops japonicus) \nAfrican lobster (Metanephrops mozambicus) \nNeptune lobster (Metanephrops neptunus) \nUrugavian lobster (Metanephrops rubellus) \nSculpted lobster (Metanephrops sagamiensis) \nSiboga lobster (Metanephrops sibogae) \nChina lobster (Metanephrops sinensis) \nRed-banded lobster (Metanephrops thomsoni) \nVelvet lobster (Metanephrops velutinus) \nBight lobster (Metanephrops boschmai) \nMitten lobsterette (Nephropides caribaeus) \nNorway lobster (Nephrops norvegicus) \nSpinetail lobsterette (Nephropsis acanthura) \nFlorida lobsterette (Nephropsis aculeata) \nPrickly lobsterette (Nephropsis agassizii) \nScarlet lobsterette (Nephropsis atlantica) \nRidge-back lobsterette (Nephropsis carpenteri) \nGladiator lobsterette (Nephropsis ensirostris) \nSaya de Malha lobsterette (Nephropsis malhaensis) \nRuby lobsterette (Nephropsis neglecta) \nPacific lobsterette (Nephropsis occidentalis) \nRosy (or two-toned) lobsterette (Nephropsis rosea) \nIndian Ocean lobsterette (Nephropsis stewarti) \nRed and white lobsterette (Nephropsis suhmi) \nGrooved lobsterette (Nephropsis sulcata) \nBellator lobster (Thymopides grobovi) \nPatagonian lobsterette (Thymops birsteini) \nNilenta lobsterette (Thymopsis nilenta) \nRetrieved from "http://en.wikipedia.org/wiki/Lobster"
13769
"It is a widely held belief that lobsters do not feel pain. Think again. Oxford University zoologist Dr. John Baker, found that lobsters dropped into boiling water, showed "powerful struggling movements" for up to two minutes and he concluded that these were not reflex actions but indications of pain. He also experimented with other methods of cooking them, such as starting off with the water cold and then gradually heating it, but concluded that this just led to more prolonged suffering."
856129
On my budget, eating at Red Lobster is extravagant. But, it was really good!!
522187
a lobster farm is where lobsters are raised for food.
51694
Don't know about northeast lobster, but the link below has some pictures of what a florida lobster can do to a diver's finger.\n\nYou will also need a license for catching lobster.
881810
Please DO NOT eat animals...its so torture to the poor lobster.