This lucky lobster hauled off the British coast has been saved from the boiling pot – because it is a rare one-in-30 million GOLDEN colour.
The incredible gold crustacean – nicknamed Goldilobs – was caught by a fishermen at Loch Fyne in Argyle and Bute, Scotland.
He took the rare lobster to seafood wholesalers John Vallance in Glasgow where staff were stunned to see the “very rare” animal.
Before lobsters are cooked they are usually found to be dark brown, olive-green or grey – and when they are cooked they turn pink.
Experts say the golden colour is caused by genetic mutation or outside stimulus.
Andrew Neilson, 31, who works for John Vallance, said he instantly knew the stunning lobster wasn’t one for the boiling pot.
Andrew, from Glasgow, said: “Our driver had let me know that in the batch there was a different coloured lobster.
“We had a look at it and I did not expect to see the bright colour, it was golden.
”I did not know how rare it was until we did some digging. We were all shocked to see it. This is one that can’t be cooked.”
One of the members of staff, James Morrison, took to Twitter and asked the Scottish aquarium Deep Sea World if the lobster was a rare find.
Deep Sea World confirmed the odds of finding a lobster with such incredible colouring is believed to be one in 30 million.
They wrote: “This is indeed quite rare, one in 30 million lobsters can be found this colour, caused by a genetic mutation causing an overproduction in a certain protein that bond with the shell pigments.”
Deep Sea World is already home to one golden lobster and Andrew says he hopes to be able to donate this one to another aquarium.
He said: “We would like to donate it to an aquarium.
“At the moment it’s in one of our tanks but it deserves a better home so people can go and see it.
“We will contact the Loch Lomond Aquarium, St Andrews Aquarium and just a few others and see what place is best suited for it.”
John Vallance was established in 1890.
The business serves a diverse clientele, from traditional fish and chip outlets and restaurants to shops.
by Arthur Vundla & Joe Mellor