(Foster's Daily Democrat)New England Aquarium Research Director Mike Tlusty said that the blue shell is a result of the lobster being able to process a red-hued antioxidant known as astaxanthin more efficiently, which in turn bonds with proteins in the lobster's exoskeleton- giving it the bluish pigment.
Tlusty said the odds of this happening were 1 in 5 Million, and that it was still very tasty when served with warm butter.
