Heat destroys the protein *crustacyanin*, which in live lobsters is folded around and binds the pigment astaxanthin. Once released from the protein, astaxanthin reveals its natural reddish-orange hue.


Heat destroys the protein *crustacyanin*, which in live lobsters is folded around and binds the pigment astaxanthin. Once released from the protein, astaxanthin reveals its natural reddish-orange hue.