Danny Lee, executive chef at the Burger & Lobster restaurant in the Flatiron District in Manhattan, goes through thousands pounds of lobster each week. Normally the lobsters are tossed into holding tanks before the crustaceans are cooked up for customers.
But earlier this month, Lee spotted one lobster that looked different than all the rest in a shipment from Canada. Standing out in the sea of greenish-brown creatures was an orange-blonde lobster. It almost looked like it had been already cooked.
“She was very obvious,” he said. “She was different.” (more…)