Blue lobsters, with their vivid coloration, are a striking sight in the ocean. Distinct from their more commonly encountered counterparts, these crustaceans often capture public attention due to their striking hue. The sight of a blue lobster can spark curiosity about its origins and how such an unusual color comes to be.
Geographic Distribution
Blue lobsters are primarily found in the North Atlantic Ocean, a vast marine region that spans across the coasts of North America. Their range extends from Labrador in Canada down to New Jersey in the United States, with significant populations concentrated off the shores of Maine, Nova Scotia, and within the Gulf of St. Lawrence. They inhabit rocky seafloors, preferring cold water temperatures, generally ranging from 5 to 18 degrees Celsius, though they can be found in waters as cold as -1.5 degrees Celsius and as warm as 24 degrees Celsius.
These lobsters typically reside in depths less than 50 meters, finding shelter in crevices and under rocks. It is important to understand that blue lobsters are not a separate species but rather a color variation of the American lobster, Homarus americanus. While the European lobster, Homarus gammarus, can also exhibit a blue color, the vibrant blue lobsters found in the North Atlantic are generally the result of a specific genetic anomaly within the American lobster population.
The Science Behind Their Color
The distinctive blue coloration of these lobsters stems from a genetic mutation that influences their pigment production. This mutation leads to an overproduction of a specific protein known as crustacyanin. Crustacyanin then binds with astaxanthin, a red carotenoid pigment that lobsters acquire through their diet, typically from algae and other marine organisms.
In most lobsters, astaxanthin is usually bound to proteins, resulting in a common mottled greenish-brown or dark coloration, providing camouflage. However, in blue lobsters, the excess crustacyanin protein interacts with astaxanthin differently, forming a complex that reflects blue light, thus giving the lobster its striking blue hue. When any lobster is cooked, the heat breaks down the bonds between the crustacyanin protein and the astaxanthin pigment. This process releases the astaxanthin, causing the lobster to turn the familiar orange-red color.
Rarity and Unique Discoveries
Blue lobsters are considered exceptionally rare, with estimates suggesting their occurrence is approximately 1 in every 2 million lobsters. This statistic, while widely cited, is often considered an educated guess rather than a precise calculation due to the vastness of lobster populations and the complexities of tracking such anomalies. Their unique appearance makes them highly noticeable when caught, leading to frequent public interest.
Because of their distinctiveness, lobstermen often choose to donate blue lobsters to aquariums or research facilities rather than selling them for consumption. This practice allows these rare specimens to be studied and displayed, educating the public about genetic variations in marine life. Examples of such discoveries include lobsters found off the coasts of Maine and Massachusetts, which have subsequently found homes at institutions like the New England Aquarium. These blue lobsters are viewed as natural curiosities, underscoring their statistical rarity and the fascination they inspire.