Still Waters Posted August 26, 2014 #1 Share Posted August 26, 2014 A young Maine lobsterwoman pulled up a surprising find as she checked her traps this weekend: a striking blue crustacean that scientists say could be a 1 in 2 million specimen. https://www.bostongl...StTM/story.html Video - https://uk.screen.ya...132046-cbs.html 2 Link to comment Share on other sites More sharing options...
ChrLzs Posted August 26, 2014 #2 Share Posted August 26, 2014 huh .. little versions of that are quite common here in our freshwater creeks - 'blue yabbies'.. aka .. Cherax Destructor!!! ..but yep, that's a pretty cool find! 1 Link to comment Share on other sites More sharing options...
maximusnow Posted August 27, 2014 #3 Share Posted August 27, 2014 A little Garlic and lots of butter .....ummmmmmm! 1 Link to comment Share on other sites More sharing options...
Sundew Posted August 27, 2014 #4 Share Posted August 27, 2014 huh .. little versions of that are quite common here in our freshwater creeks - 'blue yabbies'.. aka .. Cherax Destructor!!! ..but yep, that's a pretty cool find! They are quite common in the aquarium trade in the U.S., there is a white form also (not albino). Link to comment Share on other sites More sharing options...
libstaK Posted August 27, 2014 #5 Share Posted August 27, 2014 What color are they when they are cooked? Ok that was in bad taste, um, unless of course they taste good - does anybody know if they taste good. *my seafood addiction is showing* 1 Link to comment Share on other sites More sharing options...
Sundew Posted August 28, 2014 #6 Share Posted August 28, 2014 What color are they when they are cooked? Ok that was in bad taste, um, unless of course they taste good - does anybody know if they taste good. *my seafood addiction is showing* Actually that is a great question, normal lobsters and some crabs like the blue crab have both blue pigment and red/orange pigment. I suspect the blue lobster simply lacks the orange pigment. We know cooking turns them red/orange, destroying the blue pigment while apparently not destroying the orange pigment. So would a cooked blue lobster, lacking orange pigment be colorless/white or still turn orange from some process that occurs when the carapace is exposed to heat? I suppose when it sheds its skin they could boil it (the skin) and see what happens. With you on the seafood! This week I've had shrimp several times, octopus, squid, red snapper, mussels and the weeks not over! 1 Link to comment Share on other sites More sharing options...
Beany Posted August 28, 2014 #7 Share Posted August 28, 2014 I got side-tracked by the by-the-wind sailors. They're washing up on our beaches here on the Central Coast in California. They're not uncommon, but there's been way more than usual. Link to comment Share on other sites More sharing options...
Atuke Posted August 28, 2014 #8 Share Posted August 28, 2014 Awe why he sad? Link to comment Share on other sites More sharing options...
libstaK Posted August 28, 2014 #9 Share Posted August 28, 2014 Awe why he sad? Because he knows I want to eat him Link to comment Share on other sites More sharing options...
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