Posted on 06/11/2009 9:44:00 AM PDT by JoeProBono
EASTHAM, Mass. - This lobster will catch your eye, but not because you're imagining its tail dipped in butter. It is bright orange and yellow, even though it's never been near a boiling pot.
Specialists tell The Boston Globe it's called a "yellow lobster" and it's one in 30 million.
The lobster now named Fiona was recently caught off Canada. It was given by a friend to Nathan Nickerson, the owner of Arnold's Lobster and Clam Bar in Eastham, on Cape Cod.
New England Aquarium director of research Michael Tlusty says a rare genetic mutation produces yellow lobsters.
Life isn't easy for such animals. Their bright colors make it easy for predators to spot them.
Nickerson said the human predators at his restaurant will never get Fiona. He said it would be like steaming a Rembrandt.
Nathan Nickerson, owner of Arnold's Lobster and Clam Bar, holds up a rare "yellow lobster," right, and a normally pigmented lobster, left, at Arnold's Lobster and Clam Bar in Eastham, Mass., on Cape Cod Wednesday, June 10, 2009. The female lobster, named "Fiona" by owner Nathan Nickerson, was recently caught off the coast of Prince Edward Island in Canada and given to Nickerson by a friend. (AP Photo/Julia Cumes)
Yellow lobsters re merely pre-cooked.
The lobster was overheard laughing at one of its fellow captives “I told ya not to use sunscreen.....”
Or, pre-buttered!
yellow? The Lobsta’ has scurvy...
IF they were to breed two of the yellows, would the offspring all be yellow, too? Could end up being a lucrative business for Mr. Nickerson.
Dang! He cooked her.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.