Picture this: you’ve just spent a pretty penny on a fresh lobster, cooked it to perfection, and eagerly cracked open the shell to reveal…
black meat?
Don’t panic just yet. While it may be alarming to see black discoloration in your lobster, it doesn’t necessarily mean it’s gone bad.
In fact, there are a few reasons why your lobster shell may turn black after cooking. From undeveloped eggs to improper cooking techniques, we’ll explore the various causes of blackening in lobsters and how to avoid them.
So, if you’re a seafood lover who wants to ensure their lobster is always cooked to perfection, keep reading!
Why Is My Lobster Shell Black After Cooking?
One of the most common reasons for blackening in lobsters is improper cooking techniques. When the internal temperature of the lobster doesn’t reach a certain level, an enzyme called ‘phenoloxidase’ can get activated, resulting in the deposition of melanin or black pigment. This blackening can affect only part of the lobster or almost the entire inside of the animal.
To avoid this from happening, it’s important to ensure that you cook your lobster quickly under high heat. The only guideline for properly cooking lobsters is that the internal temperature must reach 80°C.
Another reason for black discoloration in lobsters is bruises. When preparing lobster for cooking, keep an eye out for any blackish discolorations on the flesh. These are bruises and show that the lobster was not correctly handled during processing. You can still eat it; just cut these parts away with a sharp knife and discard them before cooking.
If you see black beads amongst the white meat in the tail area of a female lobster, this is undeveloped eggs or roe. Once cooked, they should turn red. If they’re still black with a jelly-like consistency, it means that the meat needs to be cooked a little longer. Roe is edible and considered a delicacy.
The other black stuff inside a lobster tail will come in a line or “vein”. It runs along the middle of the tail segment and contains the lobster’s feces. This shouldn’t be eaten. Remove it by grabbing the vein where the tail was attached to the body and gently pulling it to remove it. Some fishmongers will remove this for you before selling the lobsters, but others won’t. It should be taken out before you cook the lobster.
Introduction: The Shocking Sight Of Black Lobster Meat
One of the most shocking sights for a lobster lover is discovering black meat inside the shell after cooking. This can be alarming and confusing, especially if you’re not sure what’s causing it. As mentioned earlier, black discoloration in lobsters can be caused by improper cooking techniques or bruises. However, there are other reasons for black meat that may surprise you.
If you’re preparing a female lobster, you may come across black or red roe inside the body cavity. This is lobster caviar and is considered a delicacy. If the roe is black, it means that it’s uncooked and should not be eaten this way. Once cooked, the roe should turn red and have a jelly-like consistency.
Another reason for black meat is if the lobster has been stored in a tank for too long. As mentioned earlier, long-term tank-resident lobsters tend to shrink and have very little meat on the inside. They also tend to eat each other, especially their antennae, which can lead to black discoloration in the meat.
It’s important to note that not all black discoloration in lobsters is harmful or dangerous. However, it’s always best to err on the side of caution and ensure that your lobster is cooked properly and handled correctly before consumption.
The Science Behind Blackening: What Causes Lobster Shells To Turn Black?
The blackening of a lobster shell can also be caused by the activation of an enzyme called ‘phenoloxidase’. This enzyme gets activated when the internal temperature during cooking doesn’t reach a certain level. The result is the deposition of melanin or black pigment, which can affect only part of the lobster or almost the entire inside of the animal.
The lobster’s shell is made up of minerals such as calcium, phosphate, and magnesium. The chemical reactions between these minerals dissolving in the surrounding sea water create a basic (high pH), ‘unstirred layer’. This layer acts as a barrier between the lobster and seawater where a lot of mineral mixing is happening. The slippery feeling that one gets when touching a lobster is due to this protective barrier.
Lobsters also have pigments that cause their color. They eat a red pigment called astaxanthin, which is only eating a pigment that makes it red. Lobster shells have a red pigment, astaxanthin, obscured during life by yellow and blue pigments. Cooking breaks down the yellow and brown pigments, leaving astaxanthin, which is heat-resistant.
It is thought that natural selection led to lobsters being naturally dark-blue/black in color as it makes them harder to spot for predators. However, when lobsters are cooked, their shells turn bright red due to the breakdown of other pigments and the exposure of astaxanthin.
The Role Of Undeveloped Eggs In Blackening Lobster Meat
Undeveloped eggs, also known as roe or coral, can also play a role in blackening lobster meat. If you see black beads amongst the white meat in the tail area of a female lobster, it means that the meat needs to be cooked a little longer. Once cooked, the roe should turn red. If it’s still black with a jelly-like consistency, it means that the roe is undeveloped and needs to be cooked further.
Undeveloped eggs contain high levels of iron, which can react with melanin to produce a black pigment. This can cause the lobster meat to turn black if the roe is not fully cooked. However, once the roe is cooked properly, it should turn red and enhance the flavor of the lobster meat.
How Improper Cooking Techniques Can Cause Lobster Shells To Turn Black
When cooking lobster, it’s important to ensure that you don’t undercook it. If the internal temperature of the lobster doesn’t reach 80°C, an enzyme called ‘phenoloxidase’ can get activated, resulting in the deposition of melanin or black pigment. This blackening can affect only part of the lobster or almost the entire inside of the animal.
To avoid this from happening, it’s recommended to cook your lobster quickly under high heat. Boiling or steaming are popular methods for cooking lobsters, but make sure to keep an eye on the time and temperature. Overcooking can also be a problem, as it can lead to a tough and rubbery texture.
Another factor that can cause blackening in lobsters is bruising. When preparing lobster for cooking, check for any blackish discolorations on the flesh. These are bruises and indicate that the lobster was not handled correctly during processing. You can still eat it; just cut these parts away with a sharp knife and discard them before cooking.
How To Prevent Blackening In Lobster Meat: Tips And Tricks For Perfectly Cooked Lobster
Cooking lobster is an art that requires some skill and knowledge. To prevent blackening in lobster meat, here are some tips and tricks that you can follow:
1. Cook the lobster quickly under high heat: As mentioned earlier, the internal temperature of the lobster needs to reach 80°C for it to be cooked properly. To achieve this, you need to cook the lobster quickly under high heat. Boiling or steaming are the best methods for cooking lobster quickly.
2. Don’t overcook the lobster: Overcooking can cause the lobster meat to become tough and rubbery, which can also lead to blackening. Keep a close eye on the cooking time and remove the lobster from the heat as soon as it’s cooked.
3. Avoid using too much salt: While adding salt to the water can enhance the flavor of the lobster, using too much salt can cause the meat to become overly salty and affect its natural sweetness.
4. Check for bruises: As mentioned earlier, bruises can cause black discoloration in lobsters. Check for any blackish discolorations on the flesh before cooking and cut them away with a sharp knife.
5. Remove the vein: The black line or “vein” in the middle of the tail segment contains the lobster’s feces and should be removed before cooking. Grab it where the tail was attached to the body and gently pull it out.
By following these tips and tricks, you can ensure that your lobster meat remains perfectly cooked and free from blackening. Enjoy your delicious lobster meal without any worries!
