Red Lobster

Red Lobster is basically an American chain of over 600 restaurants across the U.S. and Canada, catering towards casual diners and families with a taste for SEAFOOD!

The chain was founded in Florida, 1968.

I'm crazy about the place. The entire experience dining there is a real pleasure. What can I say, the service was special, the atmosphere was appropriate, the place was clean, AND I love SEAFOOD!

Anyway the American Heart Association's latest recommendations for a heart-healthy lifestyle include eating two servings of fish a week.

So, of course I will return...

"The red pigment is the most stable component of the coloring in a lobster shell. The greens and browns which darken the shell in a live lobster are destroyed by cooking." For a more complete answer I did some further digging and found that the red pigment common to all decapod (shrimp, prawn, crab, lobster) exoskeletons (shells) is letons (shells) is astaxanthin, a carotenoid (like b-carotene, the pigment that makes fruits red-orange) found in many organisms from bacteria to birds. Astaxanthin was first identified in the exoskeletons of crayfish, Astacidea, hence its name. In lobsters, as in many decapods, astaxanthin is not a free pigment, but is complexed with a protein called a -crustacyanin, which alters the resonance of astaxanthin such that the complex acts as a blue-green pigment. As mentioned above, astaxanthin is heat stable, while the a-crustacyanin protein is not, so boiling the lobster shell denatures the blue-green a-crustacyanin releasing the red-orange astaxanthin.