Lobsters have precious few defenses when it comes to being tossed in a vat of boiling water or on a grill and turned into dinner. They have not yet evolved into not being delicious. But sometimes, one lucky lobster can defy the odds and escape their sentence by virtue of a genetic defect that turns them blue.
According to MassLive, one such lobster has been given a reprieve at Arnold's Lobster & Clam Bar in Cape Cod, Massachusetts. Named "Baby Blue," the crustacean arrived at the restaurant from the Atlantic and was immediately singled out for its distinctive appearance.
Blue lobsters are a statistical abnormality. It's estimated only one in every two million carry the defect that creates an excessive amount of protein that results in the color. A lobsterman named Wayne Nickerson caught one in Cape Cod in 2016. He also reported catching one in 1990. Greg Ward of Rye, New Hampshire caught one near the New Hampshire and Maine border in 2017.
Lobsters can show up in a variety of colors, including orange, yellow, a mixture of orange and black, white, and even take on a two-toned appearance, with the colors split down the middle. Blue is the most common, relatively speaking. A white (albino) specimen happens in only one out of 100 million lobsters. The majority have shells with yellow, blue, and red layers and appear brown until cooked, at which point the proteins in the shell fall off to reveal the red coloring.
It's an unofficial tradition that blue lobsters aren't served up to curious customers. Instead, they're typically donated to local aquariums. Nathan Nickerson, owner Arnold's, said he plans on doing the same.