Lobster blue

Most Americans live lobsters are naturally colored olivegreen or mottled dark greenish brown. In rare cases,lobsters come in shades of bright blue, white (albino),yellow, black, and red have been reported from time to time.Perhaps the most unusual color was "half-half"lobster with a line straight down their backs in which bothcolors meet.
The main pigment in lobster shell, astaxanthin, isreally bright red in a free state, but in lobster shellastaxanthin is chemically bound to the protein that changes to thegreenish color. When lobsters are cooked, heat breaksUnder these bonds, so the switch to free astaxanthinfor normal color red.
So how do lobsters turn bright blue?
A genetic defect has been found that causes a blue lobsterto produce an excessive amount of protein. Proteinwrap a small molecule known as the red carotenoidas astaxanthin. Push the two together, forming a bluecomplex known as crustacyanin which often givelobster shell a bright blue color. About one in a millionblue lobster, but when cooked, turns red asother lobsters.
It has been suggested that more than 'one in a million'blue lobster was born, but many do not survive becauseBright blue shell brings too much attentionthemselves, making them a prime target for predators.The scientists also believe that blue lobsters tend to be moreaggressive than their normal counterparts in color. Sincethey do not easily blend in, they have adapted and changed tomore aggressive to protect themselves.
Blue lobster is really another gift from Mother Naturemost people never see. Many professional lobstermen gothrough their entire careers lobstering without arrest oreven seen a blue lobster. Those who are privilegedarrest one, amazed and delighted as it is seen asonce in a lifetime-event and was impressed when theythe experience of seeing a blue lobster is very beautiful tothe first time. Those who are caught are usually not eaten, butnot given to the aquarium and educational institutions andkept on display in the tank for others to admire.