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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...

I boiled 4 1lb lobsters yesterday in a 16 quart pot for about 10 minutes. After removing the lobsters from the pot for cooling, their claws turned a slight whiteish color. Just wondering what this is and if I did something wrong. Otherwise the meat seemed to be cooked perfectly. Thanks!