What is the white substance covering my lobsters meat?
Lobsters have a primitive circulatory system and blood. When they are alive, their blood appears clear, but once they have been cooked, the blood congeals and turns white. You will often see it on the claws in particular. The cooked blood has no taste and is harmless. You can easily scrape it off if you wish. Sometimes you will see some blood in your pot as you boil your lobsters. Once again it is perfectly harmless and quite normal.
