An estimated one in 2–5 million lobsters is blue. A genetic mutation causes a blue lobster to produce an excessive amount of a particular protein. The protein and a red carotenoid molecule known as astaxanthin combine to form a blue complex known as crustacyanin, giving the lobster its blue color. In 2009 a blue lobster was caught in New Hampshire by a fisherman who thought he had caught a shiny blue beer can. In 2011, two blue lobsters were caught in Canada, one off of Prince Edward Island, and another was caught in the Esgenoôpetitj First Nation territory in New Brunswick.