Photo Feature

Feeling blue

Feeling blue

Castine lobsterman Nicholas Wood pulled up a blue lobster last week from his trap in the harbor bell. An estimated one in two million lobsters are blue, according to the Lobster Institute at the University of Maine. A genetic mutation causes an excessive amount of a particular protein which combines with a red carotenoid molecule known as astaxanthin to form a blue complex known as crustacyanin, giving the lobster its blue color.

Photo courtesy Deborah Hamblen-Wood