A Red lobster is a Cooked lobster

Per the Punkinhead's request, today we answer the question "Why do lobsters turn red when you cook them?"
Thanks to the diligent scientists at Imperial College, London, and Royal Holloway College back in 2002, we know. It's a lot of chemistry, but it boils down to "a subunit of the lobster shell protein called astaxthanthin. It is a carotenoid, and like a carrot, would naturally be orange. But when clamped by beta-crustacyanin in a live lobster shell deep in the sea, the astaxthanthin flattened to become blue.
"Once the lobster fell into the hands of a cook, it was doomed to a different tint. The bubbling water denatured the crustacyanin segment so much that it became stuck in its free form, coloured orange."

Or in layman's terms, the orange was being smooshed into a different shape making it blue. When the boiling water frees the orange protein, it gets to be orange again.