This is a chidrens' coloring book page but it shows a real lobster. When alive the shell is a mottled green and brown. When cooked the shell turns bright red.
They are delicious and are properly called Homerus Americanus - if I have the spelling correct - they are native to coast of Canada starting around Labrador, then down the northeast US from Maine to northern North Carolina but, naturally, I think the best ones are captured off the coast of New Hampshire! For more information than you want and answers to commonly asked questions :