European blue lobsters get their name from the dark blue hue of their shell, which helps lobsters blend in with the dark seafloor. When cooked, blue lobsters turn brick red just like their Canadian and New England lobster cousins, Homarus americanus. However, besides the color of the shell, there are other important physical and taste factors that set them apart. While lobster meat in general tends to be described as ‘sweet’, the blue lobster meat has less water content and is therefore firmer than the American lobster. This is not only because of the species difference, the European lobster is not kept in tanks for extended periods of time and therefore has less water content when compared to American lobster.