Why Do Lobsters Turn Red?
It's kind of cool --- you drop your lobster into a pot of boiling water and when it comes out --- it's color completely changes.
WHY DOES THIS HAPPEN?
The culprit = Astaxantin
According to Wikipedia: Astaxanthin is a keto-carotenoid. It belongs to a larger class of chemical compounds known as terpenes built from five carbon precursors, isopentenyl diphosphate, and dimethylallyl diphosphate.
It was the curiosity of a team of chemists from the University of Manchester in England to make this discovery.
Lobster is not the only animal that changes color after being cooked --- there are many crustaceans experience this alchemy.
SO --- when your lobsters arrive and they are not bright red like all the fancy photos you see, don't freak out --- cook em up and that red color will emerge!