You Get A Red Lobster After Cooking
http://www.foodndrinks.net/articles/2860/1/You-Get-A-Red-Lobster-After-Cooking/Page1.html
Zac Parker
Find out more about water purifiers. By Zac Parker
Published on 04/8/2009
No matter how you choose to eat your lobster, you are sure to enjoy the fruits of your labor.
For most people, the first time they ever see a lobster in a tank, they are shocked that they are not red. After all, every time you turn on the television and see someone eating a lobster, it is red, so that must mean that they are all red, right? Wrong!
Lobsters come in various sizes and colors, mostly different shades of mottled browns, greens, blacks and grays, but in rare cases, they can be blue, white, red, and more. However, to get the classic red color that everyone is so accustomed to seeing, you have to cook the lobster.
That's right, in order to get a red lobster you have to cook it. Without getting to scientific, when the lobster cooks the regular color of the shell is destroyed during the heating process. At the same time, the heat causes a natural chemical called astaxanthin, which produces the red-orange color.
Now that you know why you have never seen a live red lobster, you need to understand how to cook the brown/green ones when you get home. One of the most common ways to cook lobster is by steaming. This process is as simple as it sounds. By using a large pot with a steamer insert and a tight lid, you have everything that you need to steam a lobster.
Most commonly this process is done with a live lobster, which like many sea life, does not have a complex enough nervous system to feel pain. However, if you prefer to kill the lobster first, you can do this by using a knife to quickly cut down on the head of the lobster between the eyes and draw the knife down to the cutting board.
Another common way to cook lobster is by boiling, this is also a simple process that requires a pot of boiling water lightly seasoned with salt. The length of boiling time will depend on the size of the lobster.
Eating the finished product can be a lot trickier than the actual cooking. That is because the red lobster shell is just as tough after cooking as it was before. There is no softening during the process. Many people choose to use a mallet and a bib to eat their lobster, taking as much thrill in bashing it up as they do in eating it.
However, if you prefer to eat your lobster with a fork, this can be achieved by cracking the lobster. This is done by breaking off pieces with your hands and/or with a hand held nutcracker. No matter how you choose to eat your lobster, you are sure to enjoy the fruits of your labor.
Lobsters come in various sizes and colors, mostly different shades of mottled browns, greens, blacks and grays, but in rare cases, they can be blue, white, red, and more. However, to get the classic red color that everyone is so accustomed to seeing, you have to cook the lobster.
That's right, in order to get a red lobster you have to cook it. Without getting to scientific, when the lobster cooks the regular color of the shell is destroyed during the heating process. At the same time, the heat causes a natural chemical called astaxanthin, which produces the red-orange color.
Now that you know why you have never seen a live red lobster, you need to understand how to cook the brown/green ones when you get home. One of the most common ways to cook lobster is by steaming. This process is as simple as it sounds. By using a large pot with a steamer insert and a tight lid, you have everything that you need to steam a lobster.
Most commonly this process is done with a live lobster, which like many sea life, does not have a complex enough nervous system to feel pain. However, if you prefer to kill the lobster first, you can do this by using a knife to quickly cut down on the head of the lobster between the eyes and draw the knife down to the cutting board.
Another common way to cook lobster is by boiling, this is also a simple process that requires a pot of boiling water lightly seasoned with salt. The length of boiling time will depend on the size of the lobster.
Eating the finished product can be a lot trickier than the actual cooking. That is because the red lobster shell is just as tough after cooking as it was before. There is no softening during the process. Many people choose to use a mallet and a bib to eat their lobster, taking as much thrill in bashing it up as they do in eating it.
However, if you prefer to eat your lobster with a fork, this can be achieved by cracking the lobster. This is done by breaking off pieces with your hands and/or with a hand held nutcracker. No matter how you choose to eat your lobster, you are sure to enjoy the fruits of your labor.