FS Rare blue lobster $1.000.000, yes 1M

[ongquang21]

http://www.theglobeandmail.com/news/national/atlantic/blue-lobster-one-in-a-million-find-for-fisherman/article2045453/

[Funky_Fish14]

Very neat!
I dont think that article says its for sale for a million though, I think it says its a one in a million find.

Cheers,

Chris

[eli@fijireefrock.com]

As an executive chef by trade.
Bring on the blue lobster for a feast for all who eat lobster.
One lobster for me
One lobster for you
one lobster for each one of us:biggrin:
http://beta.images.theglobeandmail.com/archive/01282/web-lobster-blu_1282298cl-3.jpghttp://beta.images.theglobeandmail.com/archive/01282/web-lobster-blu_1282298cl-3.jpghttp://beta.images.theglobeandmail.com/archive/01282/web-lobster-blu_1282298cl-3.jpghttp://beta.images.theglobeandmail.com/archive/01282/web-lobster-blu_1282298cl-3.jpg
What a beautiful catch.

[randallino]

Yes chef but once you cook it, they all turn red.

[eli@fijireefrock.com]

Yes chef but once you cook it, they all turn red.

NoNoNO my good Sir that is why its a million dollars lobster.

There are only 2 types one that cooks pinkish red and one that cooks like a million $$$:biggrin:

[gobytron]

He's donating it to an aquarium.
I dont anyone would donate 1,000,000$ to an aquarium.

not even me to my own.

[Leah]

Bet it would taste just as good too! :biggrin:

[skabooya]

I got to see one in newfoundland that was 1/2 and 1/2 colour orange/yellow and black if i remember correctly. Split right down the middle laterally. I have a pic of it too. really neat. No blue ones though :(

[globaldesigns]

NoNoNO my good Sir that is why its a million dollars lobster.

There are only 2 types one that cooks pinkish red and one that cooks like a million $$$:biggrin:

The article even said that heat breaks down the pigment and it will be red once cooked. I think you are wrong, please reread.

[chef]

Hey chef Elias, I am also an exec. chef and let this one stay away from the heat. The blue pigment will remain if we use it for garnish (thin layer of gelatin) and utilize the meat in a ceviche, tar tar or carpaccio.

[SeaHorse_Fanatic]

Me thinks he jokes:wink:

[eli@fijireefrock.com]

Hey chef Elias, I am also an exec. chef and let this one stay away from the heat. The blue pigment will remain if we use it for garnish (thin layer of gelatin) and utilize the meat in a ceviche, tar tar or carpaccio.

Ceviche,tartar,carpatccio i like, i might do that right now for my lunch.

And yes i was refering that the color stays blue for that price.
(was a joke)

[gobytron]

Oh...
I guess that must have been an inside one between you and seahorse...:mrgreen:

[68shelby]

I also dont think it will turn when cooked as i have seen a full skeleton on the beaches of mexico where it was cooked and eaten on the beach. I kept the skeleton,