A nice little museum/ aquarium about ocean life and the North Atlantic coast. They had several huge lobsters, including a blue one and an orange one. The orange it the rarest. We learned that the colored lobsters are the same as the regular ones- the pigmentation in their shell is caused by the presence or absence of different color tones, just like people skin. Inside the lobsters are all the same. When they are cooked, all the pigment except the red goes away. That's why they all turn red when they are cooked (no matter what color they are to start).
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