An estimated one in 2 million lobsters are blue. A genetic mutation causes a blue lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue colour. #JoesCrabShack #JoesMaineEvent
American lobster - Lobsters are usually cooked alive, which may be illegal in certain areas and which some people consider inhumane. Meat is generally contained in the larger claws and tails, and stays warm quite a while after being served. There is some meat in the legs and in the arms that connect the large claws to the body. There is also some small amount of meat just below the carapace around the thorax and in the smaller legs.