I'm not sure how this has not come to my attention sooner, but August is Maine Lobster Month! Lobsters are, by my estimation, the tastiest arthropods. Maybe some people would disagree.
When you picture a delicious lobster, ready to eat, it's bright red in color. On the other hand, if you've ever fished one out of the ocean (or seen it done) you know that live lobsters aren't that color at all - they're generally brownish. In honor of lobster month, here is an interesting video about why lobsters turn bright red when you cook them. Enjoy!
Bonus fact: Lobsters are colorful in another way - they have blue blood (like spiders and some other crustaceans), thanks to hemocyanin, a protein that transports oxygen in their blood using copper. Our blood and the blood of many other vertebrates is red because of hemoglobin, which uses iron to transport oxygen.
(Thanks to Life Lines blog for the link!)
