Originally Posted by kitchenelf
Claw meat is white...was it something other than the natural white-ish color?
Nope, I'm talking about the claw itself, the outside, whitish instead of shiny red. It's a presentation issue. I just finished cooking another two lobsters and saw the same thing. As soon as I take them out of the water to cool you can see the water evaporate from the hot lobsters and their dry claws and parts of the body have like a whitish coating on them. (I'm not refering to the white protein blobs that float around in the pot after they're done.)
I tried wiping off the claws with a paper towel but this had no effect.
I don't know if it's some residue from the water or what. I figure people and restaurants use regular tap water, maybe I'll try distilled water next.