The reason why the body of lobster turns blue is that the genetically mutated lobster produces excessive protein, and this protein reaction forms a blue compound-shrimp cyanin, which makes its shell appear bright blue, and some will turn brown green.

Experts said that this kind of blue lobster is very rare, with an average of 1 lobster in every 2 million lobsters. It is a rare marine life comparable to living fossils. Because the number is very small, and the bright blue color of lobsters makes them easier for predators to find and hunt. So the chance of catching this blue lobster artificially is only one in a million.

A: The blue lobster, a blue protein, is a shell, not meat. Blue lobster is safe to eat. However, cooking will destroy this kind of protein. Cooked blue lobster is no different from ordinary lobster.

The answer is: you can eat.