“Around one in two million lobsters is blue.
A research study conducted by Professor Ronald Christensen at the University of Connecticut discovered that a genetic defect causes a blue lobster to produce an excessive amount of protein. The protein, and a red caratenoid molecule known as astaxanthin, combine to form a blue complex known as crustacyanin, giving the lobster its blue color.
But Daddy!!!!
I must have lobsters that match my powder blue chambray linen!
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