lobsters

Blue lobsters are extremely rare, more often than not, when someone sees one, its a blue crawfish (also very rare) that they have come across. I cut and pasted this from another site for some more information for you: One in a million of lobsters are blue. Of course, when a blue lobster is cooked, it ends up looking just like any of its brethren, a baked orange color. A research study conducted 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, push together to form a blue complex known as crustacyanin, giving the lobster its unique blue color.