If you’d like to impress your dinner guests with an exotic feast, you could serve a fatty Aizakura Wagyu steak with a side of Iberico pork meatballs, then finish things off with a Yubari King Melon. But if you’re aiming to have one of the most obscenely #luxe feasts of all time, you should look instead towards extremely rare versions of everyday meats and seafood.

We’re taking $2,500-a-pop blacked-out chickens and iridescent blue lobsters, a one-in-two million find. It’s difficult to even put a price tab on these obscure delicacies because they are that elusive. (If you’re more of a sneakerhead than a food obsessive, just think of 100% black Ayam Cemani chickens as Yeezy Boosts and blue lobsters as Nike Air Mags.)

Check out the five very rare edible animals below, and start planning the menu for your super-exotic dinner party asap.

Ayam Cemani Chickens

Rarity: Due to high demand, the murdered-out chickens are becoming harder and harder to find.

If you thought an all-back-everything chicken sandwich was too good to be true, think again. The Ayam Cemani chicken is 100% black; it’s feathers, beak, fat, and meat are tout noir. Scientists have figured out that the poultry’s distinct black coloring results from fibromelanosis, a gene that results in hyperpigmentation. Due to its $2,500-per-bird price tag, the rare Indonesian breed has been dubbed the “Lamborghini of chickens.” 

Blue Lobster

Rarity: One-in-two-million

Maine waters are the ideal breeding ground for very rare lobsters. Not only have residents of the state caught an elusive white lobster and a one-in-50-million split-color lobster, but back in 2014, a fisherman reeled in an iridescent blue lobster which he later named “Skyler.” Scientists determined that the blue lobster’s gorgeous color is the result of a genetic defeat rather than a result of its diet. Although the blue crustaceans can be eaten, Skyler was transported to the Maine Aquarium where the public could admire his unique hue.

White “Ivory” King Salmon

Trying something new. #whiteSalmon #lets see how tastes later #mealprep goin down later tn after my #legDay

A photo posted by cassandraknd (@cassandraknd) on

Rarity: Less than 1% of the king salmon population

Ivory or white-fleshed wild salmon are caught in the pristine waters of Alaska. Because only a very small percentage of king salmon is white—and there is no way to know whether a fish has red or white flesh until it’s gutted—you’ll only see white king salmon served as a special at restaurants. Pale-fleshed salmon grew to become a pop-culture phenomenon in the early 2000s when big-name restaurants such as Nobu and Cafe Boulud fought to get a hold of the elusive fish. The novel salmon stands out for more than just its bone-white color; the fish’s ivory flesh is extremely buttery and silky. One white king salmon fan, Chef Alain Ducasse, prefers to steam the obscure fish with a reduction of shallots, vinegar, tarragon, wine, pepper, and olive oil.

Blue-Fat Pig


Rarity: One-in-a-million

When ranchers in Morgan Hill, CA shot and cut open a wild hog, they realized what they had in front of them was much more than your average swine. The pig’s insides were a cotton-candy blue color. The ranchers say that the animal is healthy and normal in every way—except for its blue-colored colored fat, which runs throughout its entire body. The farmers are unsure what caused the odd-colored fat, but plan on sending samples to scientists at UC Davis to try and better understand what contributed to the otherworldly hue. Back in 2011, one Chinese woman watched her pork chop glow blue after leaving the leftovers in the fridge for too long (the blue color, it turns out, was the result of a non-toxic bacteria). (Photo: ArtBell)

Glow-in-the-Dark Chicks

Rarity: Priceless

British scientists have created glow-in-the-dark chickens that serve as more than just a pet and nightlight in one. The genetically modified breed are being developed so they are less susceptible to avian flu, an epidemic that has been plaguing chickens and turkeys across the globe. The chick’s glowing feet result from an injection of a certain protein, which helps scientists distinguish between the GM chickens and the regular. Although the chicks have yet to be approved by the FDA, the birds may one day serve as the reason healthy poultry has made it to your plate. According to Reuters, with the use of these chickens, scientists will be able to cease the incoming infection in egg-laying chicks and prevent the future spreading of the disease.