Why do prawns and lobsters turn pink when cooked?!
Answers:
It's astaxanthin (a type of carotenoid) that unbinds from protein and becomes visible when prawns and lobsters are cooked.
http://www.nutraceuticalsworld.com/contents/view/8079
They contain the pigmentation carotene in the flesh and shell so when heat is applied the cells containing it rupture and release in in to the shrimp prawn or lobster!
Once again IS THERE AN ECHO IN HERE OR IS IT JUST ME?
Same reason pink salmon turns orange: pigmentation and enzymes. It's nature's way of telling you it's done
cus they are actually green when cooked but the colourings and additives makes them pink....
Sometimes it is food die.
Its the blood
hi