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August is Maine Lobster Month, signaling prime lobster season in the Northeast. To celebrate, we investigated the chemistry behind these crustaceans' many colored shells to find out why lobsters -- whether they are brown, blue or even two-toned -- turn bright red when you cook them. In the video, we visit Boston's New England Aquarium, where we talked to Dr. Michael Tlusty, the Aquarium's Director of Research. His lab grows different colored lobsters in an effort to understand shell disease, which weakens lobsters' shells. Between 2010 and 2012, the prevalence of lobster shell disease increased fivefold. While Maine lobsters are still largely unaffected, researchers like Tlusty are working hard to get to the bottom of the disease before it spreads further. Follow us on Twitter: http://twitter.com/BytesizeScience Video by Kirk Zamieroski and XiaoZhi Lim Produced by the American Chemical Society
