Does Blue Lobster Taste Different? Examining the Rare Chromatic Crustacean

The blue lobster is one of the rarest color variants of the iconic clawed crustacean. With its brilliant sapphire shell it stands out dramatically from the more common reddish-brown lobsters. But beyond eye-catching looks many seafood lovers wonder – does the blue lobster’s taste differ from typical lobsters?

In this article, we’ll explore what makes blue lobsters so unusually hued, whether their flavor diverges from the norm, and how to cook these beautiful anomalies if you ever get your hands on one. So throw on a bib and crack your knuckles – it’s time to get ready for a blue lobster tasting!

What Makes Blue Lobsters Blue?

So what gives the blue lobster its dazzling exterior? Their vivid color comes from a genetic mutation that causes them to produce excessive levels of a protein called crustacyanin. This is a pigment lobsters produce in their shells that normally appears red.

But when overproduced, crustacyanin takes on a deep blue shade. This explains why blue lobsters turn reddish when cooked – the protein denatures under heat, shifting the color.

Beyond their genetic quirk, blue lobsters anatomically identical to normal lobsters. And since crustacyanin is not present in the lobster’s flesh, it does not affect the meat’s taste or nutrition. So the color difference is only shell deep!

How Rare Are Blue Lobsters?

Some statistics estimate that blue lobsters appear as infrequently as 1 in every 2 million lobsters So they’re exceedingly rare in the wild.

Most blue lobster sightings occur when commercial lobster fishermen or wholesalers spot them mixed with regular lobsters in their catch. Many donate their finds to aquariums. As a result, your best chance of seeing one might be in a marine life exhibit.

If you do spot one in the seafood section of your grocery store, expect to pay a premium. Blue lobsters can fetch $500 or more due to collector demand. Their brilliant color and rarity make them a coveted culinary curiosity.

Do They Taste Different Than Red Lobster?

The most pressing question remains – does the flavor of blue lobster differ substantially from normal red lobster? The answer is no. Most food critics and lobster connoisseurs agree that blue lobster tastes remarkably similar to its common counterparts.

Since the blue pigmentation permeates only the shell, the flavor of the meat remains nearly identical. Once you crack through the vivid exterior, you’ll find the interior meat has the same texture and mild sweetness prized by lobster fans.

Some posit that differences in habitat, diet, or age between individual lobsters have a more noticeable impact on taste than shell color. But overall, blue lobster meat is considered equally delectable.

How to Cook Blue Lobster

Blue lobsters can be prepared using any standard lobster recipe. Here are some of the most popular cooking methods:

• Steaming – Many chefs recommend simple steaming to preserve the delicate flavor. Use a large pot with a steamer insert. Bring water to a boil then add lobster for 8-12 minutes.

• Grilling – Split lobster lengthwise and brush with butter or oil. Grill meat-side down for 2-3 minutes until opaque.

• Baking – Place lobster on a baking sheet and drizzle with olive oil, lemon, and seasonings. Roast at 400°F for 18-20 minutes.

• Broiling – Broil lobster halves meat-side up 6 inches from heat for 4-5 minutes until cooked through.

• Boiling – Bring salted water to a rolling boil. Submerge lobster head-first for 8-10 minutes. Serve with drawn butter.

• Sautéing – Cut lobster meat into chunks and sauté in butter over high heat for 2-3 minutes until browned.

Does Cooking Change the Color?

Here’s a fun fact about blue lobsters – in most cases, cooking causes their vivid blue shell to turn orange or red. Why does this happen?

Heat denatures the crustacyanin pigments, shifting them from blue to red hues. The same is true when cooking red lobsters – heat changes the reddish-brown shell to a brighter orangey-red.

So that brilliant sapphire shell will lose its dramatic color once subjected to heat. But this also gives you a rare chance to witness an amazing chemical reaction!

Nutritional Value

In terms of nutritional content, blue lobster is almost identical to normal lobster. Here is how 3 ounces of steamed blue lobster meat stacks up nutrition-wise:

• Calories: 74
• Protein: 16 grams
• Fat: 0.5 grams
• Vitamin B12: 2.4 mcg – 40% RDI
• Copper: 0.3 mg – 15% RDI
• Selenium: 26.4 mcg – 38% RDI

Lobster in general is prized as a lean source of protein and important vitamins and minerals like B12 and selenium. So blue lobster offers these same valuable nutrients.

Cost and Availability

You’re unlikely to find blue lobster at an average grocery store due to their rarity. However, some high-end fish markets and seafood distributors do carry them on occasion.

Due to novelty and collector value, expect to pay exorbitant prices – often 4 to 10 times the cost of normal lobsters. Most blue lobsters sold commercially weigh 1-2 pounds.

A 2 pounder could run you $200 or more. However, if trying a rare blue lobster is on your bucket list, the splurge may be worth it!

Verdict: Fun Find, But No Flavor Advantage

So what’s the final verdict? While the blue lobster’s appearance is startling, its flavor will likely seem familiar. Beyond the fun of cooking a novelty specimen, blue lobster meat doesn’t offer superior taste.

In essence, you’re mainly paying a premium for the experience of preparing an exceedingly uncommon color variant. While some say smaller blue lobsters have a slightly sweeter flavor, any subtle differences get drowned out once dipped in lemon butter.

But if you relish unique culinary adventures, the chance to work with a blue lobster may justify the cost. Just expect the same succulent texture and mild brininess true lobster fans have come to love. If you’re lucky enough to get your hands on a blue lobster, enjoy the experience for what it is – a vibrant-hued treat for the eyes and the palate alike!