In honor of Maine Lobster month, this video from the American Chemical Society describes why lobsters always turn red when they are cooked, regardless of what color they were prior to being dropped into the stock pot. I don't know about you, but this video has made me crave lobster for dinner tonight!
Follow Dr. Dolittle on Twitter: @DrDoScienceBlog
More like this
tags: lobster, two-toned lobster
Over at Shifting Baselines, there's an interesting discussion of a question that economist Steven Levitt asks: why are we eating so much shr
A couple of weeks ago we brought you the classic interweb hit from circa 2000 - Lobster Magnet.
In the 1960s, Godfrey Merlen, a longtime resident of Galapagos, remembers hoards of spiny lobster antennae that resembled "bouquets of underw