Why Is My Raw Lobster Meat Pink? (2 Potential Reasons)

Why Is My Raw Lobster Meat Pink
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Why Is My Raw Lobster Meat Pink

Lobsters are a popular type of crustacean to eat, particularly for the luxury market. They are known for their deliciously delicate, sweet flesh and are a treat served in top restaurants all over the world.

However, eating seafood that’s not fresh can give you a nasty case of food poisoning. Also, people have become more aware of and concerned about the pollution in our oceans. That’s why many consumers want to know what color a lobster’s flesh is supposed to be.

Should it be pink or white and does this change when it’s cooked? Read on and we’ll give you some tips about what color lobster meat should be and how to know if it’s safe to eat.

Why is My Raw Lobster Meat Pink? 

  1. Type of Lobster

The most common reason for this is the type of lobster being eaten. There are many kinds of this crustacean out there. Maine lobsters are known to have pinker meat.

The pink or red hue does not mean that the meat has gone bad. The red is protein from the lobsters “blood” and can be rinsed off. It is normal and a sign of freshness.

  1. Female Lobster That’s Near Laying

Female lobsters change quite a lot before they lay eggs. They develop a bulkier, bigger appearance But, the important thing to know in this case is that these changes aren’t just restricted to the external appearance of the lobster.

Set of fresh seafoods
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They usually apply to its looks on the inside as well, which can change drastically. Whenever a female lobster is about to lay eggs or has recently laid eggs, it will develop a pinkish tint on the inside. This color will be common throughout its entire body.

There’s no need to worry about this having any kind of detrimental effects on your food though. Users have absolutely nothing to worry about if this is the reason behind their raw lobster’s meat being pink. That’s because it poses no health risks and it also doesn’t mess with the taste at all.

What Should Fresh Lobster Look Like?

Fresh lobsters have purplish-blue shells. The meat inside is translucent and looks similar to raw fish. After cooking for the suggested time (8 to 10 minutes for a 1-pound lobster), the shell should be bright red. The fully cooked meat should be white.

If it is still translucent, it is undercooked. It has a fairly firm texture. Good lobster meat can vary in color from white through pink to red. Red meat is usually sweeter. Bad lobster meat turns yellowish and usually smells foul.

Even if the color doesn’t change, the meat will develop a soft, cottage cheese-like consistency. Now that you know what color your lobster should be, why don’t you try our simple but delicious recipe for lobster tails with garlic butter?


  • 8 lobster tails (5 to 6 oz each)
  • 2 tablespoons fresh parsley, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • ½ cup unsalted butter


  1. First, you will need to butterfly the tails. Use a sharp pair of kitchen scissors and cut through the top shell. Stop at the base of the tail. Turn the tail over and crack the ribs in the middle. Using your thumbs and fingers, open the shell, loosening the meat. Lift the meat up from the shell but keep it attached at the base. Push the shell back together and sit the meat on top so that most of the meat is lying on top of the shell.
  2. Now you are ready to grill the tails. Put the oven rack in the middle so that the tails are not too close to the grill element. Heat grill to high.
  3. Mix the basting ingredients in a small bowl: half of the parsley, the garlic, mustard, salt, pepper, olive oil, and lemon juice.
  4. Put the lobster tails into an oven pan and pour some basting liquid over each one. Use a pastry brush if it’s easier. Put a small blob of butter on each tail.
  5. Slide the tails under the grill and cook for 6-11 min or so, depending on the size.
  6. When cooked, the meat will be opaque white with an internal temperature of 145˚F.
  7. Transfer the tails to a serving dish and garnish with fresh parsley. Serve immediately with the prepared garlic butter.
  8. T0 make the butter, pour the liquid in the roasting pan into a small pot and add the remaining butter. Bring it to a boil then serve with the lobster tails. Serves 4.

To Conclude

Raw lobster lying on leaves
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We hope that you will now feel freer to enjoy lobsters now that you know how to tell if the meat is fresh or not. Let us know about your experiences with this delicious crustacean in the comments below.

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