The key is a chemical called astaxanthin, which has the orange-red colour of a cooked lobster, and how it interacts with a complex of proteins called crustacyanin which lobsters produce. The reaction ...

Peaches, the orange lobster donated to the University of New ... So far, more than a dozen of Peaches' offspring match her ...

When the lobster is cooked, the digestive organs change color. "Tomalley, the digestive gland of a lobster, turns green when cooked,” says Brady. Some may refer to it as a lobster paste.

It took a pair of young brothers to note that one of the residents in a Clifton Park, NJ supermarket’s lobster tank was a rarity; it was blue in color.