The Rare Blue Lobster
Most live American lobsters have a usual olive green or dark greenish brown color. In rare cases, lobsters come in different hues ranging from bright blue, white, yellow, black, and even, red. In fact the most unusual and rare lobsters of all are those that have the “half and half,” two colors that meet in a line straight down their backs.
The Blue lobster, also known as Atroceruleous Homarus, is a mutated species of lobster found on North America. A genetic defect that produces an excessive amount of protein are found in blue lobsters. The protein covers a small carotenoid molecule, astaxanthin, and when they're combined together, they produce a blue complex called crystacyanin. This is what gives the lobster a blue color. About one in a million lobsters are blue.
According to some experts, that there are a lot of blue lobsters but they do not survive for a long period of time because predators find them as easy target with their bright blue shells. However, there are reports now that the blue lobster is thriving because of overfishing of cod. It's other enemies are flounder, haddock and other lobsters.
Blue lobsters range from 10 inches to 26 inches in length and half a kilogram to four kilograms in weight, and have the capacity to reach as long as 40 inches and 20 kilograms or more. They thrive in cold water filled with rocks to cover themselves away from predators. According to some scientists, blue lobsters are more aggressive than other “normal” colored lobsters. They have adapted and changed to survive. They usually feed on fish, small crustaceans and mollusks.
The blue lobster, in its rarity, is truly a sight to see. Many professional fishermen and lobstermen have searched a lifetime just to see or capture one of Mother Nature's gifts, some didn't have the luck, while those have the opportunity to catch and see one, it is a sight to behold. They are left spellbound and in awe that they don't have the heart to cook it but rather donate it to aquariums and other habitats for others to admire too.
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Different Ways Of Cooking Lobsters
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... what type of lobsters and lobster parts directly from the moment the lobster leaves the boat and right to your doorstep. There are even cooking tips, manuals that are included with the lobster once you purchase an order. Before, a lot of people have a hard time getting fresh lobsters, but now, acquiring ...
... minutes, remove claws from the pot, crack it open to loosen the meat. Remove the meat from the knuckles. Then preheat the oven to 425 degrees. While waiting, melt butter in a saucepan, and saut carrot, celery, onion until it becomes translucent. Add flour to this, and then milk. Add dry seasonings and ...
... lobster season. If one wants to dive for lobsters during the lobster season, one must note that during the beginning of the season, lobsters tend to be in shallow waters, between 10 to 40 feet. As winter storms come, lobsters go deeper around 60 feet to 100 feet to seek refuge. The frequent storms during ...
... there will still be other nights to enjoy your frozen lobster. The most common and usual type of frozen lobster is the frozen lobster tails. Always buy frozen lobster tails from reputable stores. Some would try to increase the weight and preserve the tail for long periods of time by injecting it with ...
... drooping. Do not buy a lobster that cannot curl back its tail and with drooping claws, chances are it has only a few moments to live. Finally, check for hard shell versus soft shell. Hard shell means it has more meat, while soft shell lobsters are lobsters that just have molted. The most important thing ...