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Lobsters in the wild are generally mottled yellow, green, brown, and almost never red. The reason they turn red during cooking is that other pigmentations are broken down by heat, but the red pigments are not.

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βˆ™ 10y ago
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βˆ™ 11y ago

Blue, in many species. Where we have iron in our blood, lobsters (and other species of arthropod!) have copper, turning it blue.

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Q: What is the colour of blood in lobster?
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