Many people like the flavorful and opulent seafood dish known as lobster. The vivid red hue that lobsters take on when cooked is one of their most interesting characteristics. This essay will examine the scientific rationale for why lobsters become red and address some more often asked queries regarding these amazing animals.
The pigment known as astaxanthin is responsible for the red hue of lobsters. Algae, plankton, and other aquatic creatures contain the carotenoid pigment astaxanthin. These invertebrates provide the lobsters with astaxanthin, which is then stored in their flesh and shells. The intense red color of lobsters is due to the concentration of astaxanthin that occurs when they are cooked. Do lobsters urinate from their eyes?
This widespread misconception has been going around for a while. The eyes of lobsters do not leak urine. They have a sophisticated excretory system, which includes two green glands close to their antennae. The waste materials that these glands excrete from their bodies exit through a pore at the base of their antennae.
It’s well known that lobsters live a long time. Over 100 years of life have been recorded for certain lobsters. A lobster can live for about 50 years on average. However, because lobsters molt (lose their shells) throughout their lives, it can be challenging to estimate a lobster’s age. Why is lobster such a high cost item?
Given its status as a gourmet meal, lobster is also pricey. There are many reasons why lobster is so expensive. First off, unlike other seafood, lobsters are difficult to farm, therefore they must be taken in the wild. Because of the restricted supply of lobsters, the price is higher. The risky and labor-intensive nature of lobster fishing is another factor in its high price.
A lobster that is captured and eaten can be of any age. Typically, lobsters that are captured for human food range in age from one to seven years. However, as was previously indicated, lobsters have been known to live far longer.
In conclusion, the pigment astaxanthin, which is concentrated when cooked, is responsible for the vivid red color of lobsters. Due of their scarcity and labor-intensive fishing techniques, lobsters are pricey, have a long lifespan, and do not urinate out of their eyes. Although a lobster’s age might vary, those that are captured for food are typically between 1 and 7 years old.
Cooking a dead lobster is not advised since it may have begun to rot and provide a risk of food illness. To preserve their freshness and safety for ingestion, lobsters should ideally be cooked either while they are still alive or right away after they have passed away.