Blue lobster, a rare genetic mutation of the American lobster, the average of 2 million lobsters will only appear in 1 blue lobster, is comparable to the living fossil of rare marine life.

The probability of appearing in a crustacean is 1 in 2 million. That makes them look pretty cool. Genetically mutated lobsters produce an excess of a certain protein that reacts to form the blue compound astaxanthin, which gives their shells a bright blue color. This doesn't help the lobsters; the bright blue color makes them easier for predators to spot and hunt compared to their surroundings. Blue lobsters are not the rarest known lobster gene mutation, but they are the most striking. This blue protein is the only color visible in the shell (not the meat).

Blue lobsters are safe to eat. However, you should know that cooking destroys this protein, and a cooked blue lobster is no different from any other non-mutated sibling.

Blue lobster is an edible shrimp, and fishermen in Brittany, France, put salted fish in lobster cages every time they go out to sea, then put the cages on the seabed at a depth of 70 meters to trap the lobsters, and when they catch them, the fishermen send them directly to fine restaurants in Paris, but because blue lobster is so expensive, it is not easy to get a fresh one, even in a fine French restaurant.

If covered with a damp cloth and kept in the refrigerator, they can last up to seven days. The blue lobster's value plummets when it dies, so many fine restaurants are reluctant to take the risk. Chinese name blue lobster Latin name Lorem lucusta kingdom animal kingdom phylum arthropods phylum subphylum crustaceans subphylum ectomorphic features listen to the voice of the blue lobster, a rare genetic variation of the American lobster lobster, blue lobster

The probability of the occurrence of one in two million in crustaceans. The rare color of blue lobsters is due to a genetic defect. Most shrimp are dark blue or brownish-green in color, and typically appear red when people cook them.

Genetically mutated lobsters produce an excess of a certain protein that reacts to form the blue compound astaxanthin, which gives their shells a bright blue color. But the lobsters' bright blue color makes them easier for predators to spot and hunt.

Blue lobsters are not the rarest known lobster gene mutation, but this blue protein is the only color visible in the shell (not the meat). Blue lobsters are safe to eat. Cooking destroys this protein, though, and cooked blue lobsters are like any other non-mutated lobster.