This lobster hasn’t been dyed, but as the result of a genetic mutation, about one in four million lobsters may wind up blue.
It has been debated, but the scientific consensus is that the blue colored lobsters are blue for the same reason that albino people, well…are white. And that is the absence of a specific gene in their DNA code.
Not only are there few blue lobsters born but the ones that are generally don’t make it very far into their aquatic existence. Because of their unique color, blue lobsters get eaten by prey more quickly than their more traditional, crimson counterparts. I.e., they possess nature’s equivalent of a bulls eye painted on them.
What I have are not by definition, lobsters, but instead crawfish. The reason I titled this page “Blue lobsters” is because, unless you hail from the south or are a fan of cajun cuisine, you might not be familiar with the crawfish moniker. There are several differences between lobsters and crawfish besides their obvious size disparities. Namely, a lobster has a pincher claw and crusher claw which is bigger than their pincher claw, while crawfish have two pincher claws. Another difference is the numerous different colors and patterns that adorn the crawfish, which contrasts with far fewer number of lobster varieties.
Now go find a crawfish boil where you can impress people with your newfound knowledge, grab an Abita beer, and… don’t forget to suck the head!