An estimated one in 2 million lobsters are blue. A genetic mutation causes a blue lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue colour. #JoesCrabShack #JoesMaineEvent
American lobster - Global capture production in tonnes by year. American lobster tends to have a stable stock in colder northern waters, but gradually decreases in abundance moving southward. To manage lobster populations, more regulations and restrictions, geared towards achieving sustainable populations, are implemented gradually southward.
American lobster - Lobsters are usually cooked alive, which may be illegal in certain areas and which some people consider inhumane. Meat is generally contained in the larger claws and tails, and stays warm quite a while after being served. There is some meat in the legs and in the arms that connect the large claws to the body. There is also some small amount of meat just below the carapace around the thorax and in the smaller legs.
American lobster - A female lobster carrying eggs on her pleopods. To protect breeding females caught carrying eggs are to be notched on a tail flipper (second from the right, if the lobster is right-side up and the tail is fully extended). The female cannot be kept or sold, and is commonly referred to as a "punch-tail" or as "v-notched". This notch remains for two molts of the lobster exoskeleton, providing harvest protection and continued breeding availability for up to five years.