question: What colour do blue lobsters turn when cooked, and why?
comment: They still turn red, but you'll see a tiny, tiny bit of blue in the Shell lines. They taste the same as a regular lobster. You can get many color variations, inclusing calico blue/orange split.
passages: In lobsters, there are various types of astaxanthin-protein complexes present. The first one is crustacyanin (max 632 nm), a slate-blue pigment found in the lobster’s carapace. The second one is crustochrin (max 409), a yellow pigment which is found on the outer layer of the carapace. Lastly, the lipoglycoprotein and ovoverdin forms a bright green pigment that is usually present in the outer layers of the carapace and the lobster eggs.
  
  Section::::Pigments in animals.:Pigments in marine animals.:Tetrapyrroles.
   Lobster recipes include lobster Newberg and lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and "cappon magro". Lobster meat may be dipped in clarified butter, resulting in a heightened flavor.
  
  Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color changes from blue to orange because the heat from cooking breaks down a protein called crustacyanin, which suppresses the orange hue of the chemical astaxanthin, which is also found in the shell.
   BULLET::::- The underside of the claw of "H. americanus" is orange or red, while that of "H. gammarus" is creamy white or very pale red.
  
  Section::::Description.:Head.
   Typically, lobsters are dark colored, either bluish green or greenish brown as to blend in with the ocean floor, but they can be found in a multitude of colors. Lobsters with atypical coloring are extremely rare, accounting for only a few of the millions caught every year, and due to their rarity, they usually aren't eaten, instead released back into the wild or donated to aquariums. Often, in cases of atypical coloring, there is a genetic factor, such as albinism or hermaphroditism. Notably, the New England Aquarium has a collection of such lobsters, called the Lobster Rainbow, on public display. Special coloring doesn't appear to have an effect on the lobster's taste once cooked; with the exception of albinos, all lobsters possess astaxanthin, which is responsible for the bright red color lobsters turn after being cooked.
   Laurentaeglyphea
  
  Laurentaeglyphea neocaledonica is a species of glypheoid lobster, and the only species in the genus Laurentaeglyphea. It is known from a single specimen collected on a guyot in the Coral Sea between Australia and New Caledonia. It is thought to be an active predator with colour vision, unlike its nearest living relative, "Neoglyphea inopinata".
  
  Section::::Description.
   Nephropsis atlantica
  
  Nephropsis atlantica, sometimes called the scarlet lobsterette or scarlet clawed lobster, is a species of lobster from the Atlantic Ocean.
  
  Section::::Description.
  
  "Nephropsis atlantica" is relatively small for a lobster, growing to a maximum total length of . The eyes are unpigmented, in contrast to shallow-water species, and the carapace, abdomen and chelae are covered in setae (bristles).
  
  Section::::Distribution.
   Bluefish may be baked or poached, or smoked. The very smallest ones ("snapper blues"), they are generally fried as they are not very oily.
   "Homarus gammarus", known as the "European lobster" or "common lobster", may grow to a length of and a mass of , and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking. "Homarus gammarus" is a highly esteemed food, and is widely caught using lobster pots, mostly around the British Isles.
  
  Section::::Species.:"Homarus americanus".
   Bluefin tuna were often referred to as the common tunny, especially in the UK, Australia, and New Zealand. The name "tuna", a derivative of the Spanish "atún", was widely adopted in California in the early 1900s, and has since become accepted for all tunas, including the bluefin, throughout the English-speaking world. In some languages, the red color of the bluefin's meat is included in its name, as in "atún rojo" (Spanish) and "tonno rosso" (Italian), amongst others.
  
  Section::::Description.
   Lobsters, shrimp, and some crabs turn red when cooked because the astaxanthin, which was bound to the protein in the shell, becomes free as the protein denatures and unwinds. The freed pigment is thus available to absorb light and produce the red color.
  
  Section::::Regulations.
   Section::::Taxonomy.
  
  "Palinurus charlestoni" was first described by Jacques Forest and E. Postel in 1964. The first specimens to be examined scientifically had been collected in late 1963 by the French lobster boat "Charleston", operating out of Camaret-sur-Mer, and the specific epithet ' commemorates that boat. Further specimens were obtained from other Camaret lobster boats, the "Notre-Dame de Rocamadour" and the "Folgor", and the species was described in the '.
  
  Section::::Evolution.
   A traditional way of cooking the “harders” or mullets after cleaning them at the water's edge with the seabirds enjoying a free meal, is to make a wood fire, put lots of salt on the external skin and then to “braai” or grill to taste. The mullet has quite a few small bones and needs to be carefully digested together with freshly baked bread or pap from maize, enhanced with a regional traditional jam. Sometimes another local delicacy, “braaibrood”, replaces the freshly baked bread. “Blouberg Braaibrood” consists of two slices of white, whole wheat or brown bread, on the outside, barbecued with onion, a chutney, tomato and cheese on the inside.
   The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch. Some recipes incorporate pork mince and soy sauce. The colour varies from being pale white to brown, or to a yellow, depending on the quantity of soy sauce used and how the eggs are incorporated into the sauce. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception. 
  
  Section::::Origin.
   Section::::Pigmentation.
  
  Many species are highly pigmented, e.g. the blue "Stentor coeruleus". In "Blepharisma", the red pigment is associated with light sensitivity. Species of blue-pigmented "Eufolliculina" form extensive mats in the deep sea that have been called "blue mats".
  
  Section::::Systematics.
   Lobsters, like snails and spiders, have blue blood due to the presence of hemocyanin, which contains copper. In contrast, vertebrates and many other animals have red blood from iron-rich hemoglobin. Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.
   Some fish for sashimi are treated with carbon monoxide to keep the flesh red for a longer time in storage. This practice can make spoiled fish appear fresh.
   The shells and flesh of crustaceans such as crabs, lobsters and shrimp contain a pink carotenoid pigment called astaxanthin. Their shells, naturally blue-green, turn pink or red when cooked. The flesh of the salmon also contains astaxanthins, which makes it pink. Farm-bred salmon are sometimes fed these pigments to improve their pinkness, and it is sometimes also used to enhance the color of egg yolks. 
  
  Section::::Science and nature.:Plants and flowers.
   In Canada, according to Canadian Food Inspection Agency regulations and the list of acceptable fish species names, "Micromesistius australis" (or southern blue whiting) can also be referred to as blue cod. This well-known species is part of the family Gadidae and is a very versatile fish. It is most commonly filleted and served breaded or battered, but it is also well-suited to pan frying, oven baking and steaming. It has flaky white fillets and mild flavor with broad appeal to children and adults alike.
  
  The two disjunct populations are: 
   Section::::Contemporary descriptions.
  
  Bouton's 1630s description of the Martinique macaw is reproduced below, translated from French:
  
  A translation of the 1658 French description of ""Ara erythrura"" by de Rochefort follows below:
  
  In spite of the fact that the tail of ""Ara erythrura"" was described as entirely red, the plate in Rothschild's "Extinct Birds" showed a blue tip, which the American ornithologist Charles Wallace Richmond complained about in his review of the book.
   Section::::Lobster moults.
   The normal coloration of "Homarus americanus" is redder on the body and claws, and greener on the legs. This coloration is produced by mixing yellow, blue, and red pigments that occur naturally in the shell. Despite the rarity of strangely colored lobsters, many more of them are reported being caught. It is unclear as to whether this is an artifact of social media making reporting and sharing more accessible, or if it is due to a drop in predator populations. The lobsters mentioned below usually get media coverage due to their "rarity" and eye appeal.
  
  Section::::Life cycle.
   "P. charlestoni" can be distinguished from the other Atlantic species of "Palinurus" by overall colouration (being less brown than the other species), and more specifically by the patterns on the pereiopods; in "P. mauritanicus", they are mottled and in "P. elephas" they are marked with longitudinal stripes, but in "P. charlestoni", they are marked with narrow white bands alternating with wider red bands.
  
  Section::::Distribution and ecology.
   Section::::Reproduction.
   Diet and feeding
   Scampi, or Langoustines or Norway lobsters – "Nephrops norvegicus" – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.
  
presuppositions: Blue lobsters don't turn red ike red lobsters when cooked. Blue lobsters can possibly change into a different color from regular lobster when cooked.
corrections: Blue lobsters still turn red like a red lobster when cooked, however blue lobsters have a tiny bit of blue in their shell.  Blue lobsters still turn red after being cooked just look any other regular lobster.
raw_presuppositions: Blue lobsters don't turn red ike red lobsters when cooked. Blue lobsters can possibly change into a different color from regular lobster when cooked. Blue lobsters turn color when cooked.
raw_corrections: Blue lobsters still turn red like a red lobster when cooked, however blue lobsters have a tiny bit of blue in their shell.  Blue lobsters still turn red after being cooked just look any other regular lobster. Blue lobsters turn red when cooked but a tiny bit of blue in the shell lines can still be seen.