Lobster is one of the most prized seafood delicacies. When cooked properly, the sweet, briny flavor of lobster meat is beyond compare. However, lobster also happens to be very perishable. Knowing what color raw lobster meat should be can help you determine if it’s still fresh or ready to be discarded.
In this article, we’ll cover the natural color variations of raw lobster, what colors may indicate spoilage, and tips for storing lobster correctly Read on to become a lobster meat color expert!
The Natural Colors of Raw Lobster Meat
Freshly cooked lobster has a bright reddish-orange hue thanks to astaxanthin, a natural pigment. When raw, properly handled lobster meat ranges from translucent grayish white to light pink or red.
The body meat tends to be more grayish white or pale pink, while claw and tail meat leans bright pink to light red. Dark green or blue-black spots in the translucent flesh are edible residues from the lobster’s digestive tract. These natural colors don’t affect quality.
Meat near the shell may absorb some red pigment from astaxanthin deposits there. Bruising from rough handling can also cause reddish discoloration. As long as the dominant color is light pink or white, the raw lobster meat is likely still fresh.
Warning Colors that May Indicate Spoilage
While raw lobster meat naturally falls in the white pink light red range, certain discolorations can be red flags
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Black or dark brown spots – This can indicate melanosis, decomposing tissue
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Greenish, yellowish, or grayish hues – These point to microbial growth or chemical changes from spoilage.
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Dark red color – An overly dark red shade may mean the lobster is old and the meat is deteriorating.
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Brown or black edges – Discoloration along the edges suggests oxidation and rotting.
If you notice these warning colors in your raw lobster meat, it’s safest to discard it rather than risk foodborne illness. Always rely on multiple signs like smell and texture too.
Proper Storage is Key for Optimizing Freshness
To get the longest shelf life and avoid rapid spoilage, proper storage is key. Here are some tips for keeping lobster as fresh as possible:
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Cook lobster as soon as possible after purchasing. Don’t let raw lobster meat sit for extended periods.
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Once cooked, store lobster meat in an airtight container in the coldest part of the refrigerator for up to 3 days.
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Wrap cooked lobster meat very tightly in plastic wrap if keeping longer than 3 days. It will keep for up to 6 months in the freezer.
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When thawing frozen lobster meat, do it slowly in the fridge so the texture doesn’t deteriorate.
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Don’t reopen the container repeatedly as this exposes the meat to bacteria. Use clean utensils each time.
Following these guidelines minimizes bacteria growth and oxidation that can cause unsavory colors and odors. Keeping lobster chilled preserves that just-cooked quality.
What to Do If You Spot Green Raw Lobster Meat
Sometimes when preparing a raw lobster, you may notice unsettling green coloration in the flesh. This is usually a red flag that the lobster has gone bad.
A greenish tint likely means bacteria or fungi have started decomposing the meat. Even if other signs seem ok, green color is a dealbreaker. You should discard the lobster rather than risk getting sick from eating potentially contaminated meat.
Preventing the problem starts with only buying active, strong lobsters and cooking them soon after purchasing. Then immediately refrigerate cooked meat. With proper handling, you likely won’t end up with the dreaded green lobster meat situation.
Perfectly Fresh Lobster Begins with You
With your new skills, you can enjoy lobster at peak quality and safety. Doesn’t a lobster dinner sound great about now? When ready, come visit us to select your fresh Maine lobsters or order online for perfectly sweet shellfish every time. Happy lobster cooking!