pink coloring in frozen lobster meat
Posted 16 February 2008 - 02:48 AM
Posted 17 February 2008 - 12:58 PM
I can't speak for frozen lobster tails, but fresh lobster picks up some pink coloration (not discoloration) along the edges when it is cooked. The pink is just on the surface. It may be bleeding from the shell pigmentation, but that's only a guess.
We serve west Australian lobster tail where I work, and we noticed today that some of the tails had some pink discoloration. I know pigmentation in scallops varies, so I wonder if this is similar or if it has to do with the freezing conditions of the tails? Does anyone know if this is something we should be wary of?
Posted 18 February 2008 - 10:46 AM