Blue lobsters captivate with their vibrant, sapphire hue, a stark contrast to the common greenish-brown of most lobsters. This striking appearance makes them a fascinating natural phenomenon, sparking curiosity about their origins and prevalence. The unusual color of these crustaceans immediately draws attention, setting them apart in the marine world. Their remarkable rarity further enhances this intrigue, making each sighting a notable event. This unique combination of vivid color and scarcity positions blue lobsters as a compelling subject for exploration.
The Science Behind Their Color
The distinctive blue color stems from a complex interaction involving pigments and proteins. All lobsters consume astaxanthin, a carotenoid pigment obtained from their diet; this naturally red compound is also responsible for the pink in flamingos and red in carrots. In most lobsters, astaxanthin binds with crustacyanin protein within the shell, altering light absorption and resulting in the typical dull green or brownish coloration that serves as camouflage.
Blue lobsters, however, possess a genetic mutation causing an overproduction of crustacyanin protein. This excess protein leads to an abundance of the blue astaxanthin-crustacyanin complex, dominating the shell color and giving it its brilliant blue appearance. When any lobster is cooked, heat denatures and breaks down the crustacyanin protein, releasing astaxanthin, which then reverts to its natural red color. This is why all lobsters turn red during cooking, regardless of their initial hue.
Their Rarity and How They Are Found
Blue lobsters are exceptionally rare, with estimates suggesting only about one in two million lobsters exhibits this unique coloration. While this statistic is widely cited, some experts acknowledge it as an educated guess, given the challenges of precisely tracking such occurrences across vast ocean populations. Despite the varying estimates, their extreme infrequency remains consistent.
These lobsters are not a separate species but a genetic variation of common lobster species, such as the American lobster or the European lobster. The blue hue does not indicate any fundamental difference in their biology or edibility compared to their more common counterparts. They are typically discovered by chance by commercial fishermen during their regular hauls, often encountered in their traps. Many caught are donated to aquariums or released back into the ocean, rather than being sold for consumption. Furthermore, the blue coloration has no effect on their taste or texture; a blue lobster, once cooked, will taste identical to a conventionally colored lobster.