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Would you eat a blue lobster?

According to research based out of the University of Maine, the odds of catching a blue lobster in North America are about one in two million. The blue colouration is caused by a genetic defect that causes the lobster to produce an excessive amount of a particular protein that gives the lobster the unique colour.

http%3A//www.cbc.ca/gfx/images/news/topstories/2013/06/09/ns-li-blue-lobster-620.jpg


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