We have all been there. You decide it is time to treat yourself to a fresh lobster in Maine or New Hampshire.
Maybe its a birthday, anniversary, or other special occasion. I mean, lets be honest. Lobster is pretty expensive.
So you decide youre worth the $35 meal. You get to cracking. Crack the claws, check. Big, tender, gorgeous. Start to spread the tail, looking thick and full of meat…
As you work from the tail to the body, WOAH. What the heck is that grossness?
You see that green sludge and wonder if the lobster was infected, ate something poisonous, or maybe it was pregnant. Is that a possibility?
According to Maines Division of Environmental and Community Health page, tomalley is the soft green stuff often found in a lobsters body cavity. The substance serves the lobsters pancreas and liver.
The Maine Division of Environmental and Community Health page advises against eating tomalley (the green paste-like substance). In other countries throughout the world, however, tomalley is considered rich in flavor and recommended to eat with the tail.
My take: do not eat that stuff. Not to be picky; it is just not worth it.
On the other end, do NOT throw away perfectly good lobster meat that has tomalley on it. That green stuff (as most refer to tomalley) often spreads from the belly cavity to the tail. A lobster tail is probably the second-best part of the lobster, only behind the claws.
Wash that sucker off with just a little bit of water and eat it. Even if there is a tint of green, just eat it.
Never, ever, let a tint of tomalley stop you from eating the best parts of the meal.
Lobster is a delicious seafood treat that many people look forward to eating. However, when cooking lobster at home, some people are surprised to find a green paste-like substance inside the body cavity. This green stuff, known as tomalley or lobster paste, is part of the lobster’s digestive system. So an important question arises – is it safe to eat the green stuff in lobster?
The green lobster paste is essentially the lobster’s liver and pancreas combined into one organ which filters toxins and produces digestive enzymes. While it may look unappetizing to some, lobster connoisseurs consider tomalley a delicacy and treasure it for its rich, seafoody flavor.
A Controversial History
Tomalley has long been used in seafood soups, chowders, lobster rolls, and other dishes in New England. However, in 2008 the FDA issued a warning advising consumers to avoid eating tomalley from lobsters caught in New England waters
Testing had revealed higher than normal levels of toxins that can cause paralytic shellfish poisoning (PSP). These toxins originated from a red tide algal bloom and were not being properly filtered out by the tomalley. Cooking does not eliminate toxins in the digestive tract like it does in meat.
Since that time, regular monitoring has shown toxin levels in harvested lobsters are within normal safe ranges again. No subsequent warnings have been issued. Still, the topic remains controversial as opinions differ on how much risk is acceptable when eating tomalley.
Current Safety Recommendations
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Government agencies tend to err very cautiously when making dietary recommendations, so a warning does not necessarily mean something is truly unsafe in moderation.
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For healthy adults, eating small amounts of tomalley occasionally likely poses minimal risk according to most sources.
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However, children, pregnant women, and those with weakened immune systems should avoid consuming tomalley.
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It’s also wise to avoid eating tomalley from lobsters caught during active red tides, when toxin levels may be elevated.
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Sourcing lobsters from reputable fishermen and high-turnover seafood markets can minimize risks.
So while roe (lobster eggs) are considered universally safe, tomalley remains more controversial. Most food safety experts and lobster fans agree that moderate consumption carries little risk for most people. It ultimately comes down to personal tolerance for risk versus desire to enjoy a regional culinary practice.
How Is Tomalley Typically Eaten?
Those who savor tomalley consume it in several ways:
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Mixed into chowders and bisques to add flavor
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Added to lobster roll fillings
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Combined with mayonnaise or aioli
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Spread on bread or crackers as a topping
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Folded into cooked lobster meat
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Added to pasta, risotto, or macaroni and cheese
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Used in seafood stuffings
Only a small amount is needed to impart an intense hit of briny, ocean flavor. Spreading a spoonful or two into a dish is sufficient in most recipes.
Bottom Line on Lobster Green Stuff
The verdict on the edibility of lobster tomalley seems permanently divided. Government agencies urge avoiding it, yet generations of New Englanders insist it’s safe and delicious in moderation. Much of the ongoing debate stems from a single case of high toxins over a decade ago.
Current testing shows toxin levels are normal again in most harvested areas. For those eager to carry on regional lobster eating traditions, indulging in the iconic green goo can be done safely with some basic precautions. As with any controversial food, from steak tartare to raw oysters, informed consumers can weigh risks versus rewards in deciding what’s right for their tastes and health.
So while children and pregnant women should steer clear, for many lobster fans, savoring that salty green dab of tomalley remains an integral part of enjoying whole lobster. With care in sourcing and preparation, even this controversial lobster component can be relished as part of well-rounded seafood indulgence.
Where to Find The 10 Best Lobster Rolls in Maine
Gallery Credit: Brittany Rose
Green Stuff in your Lobster or Langoustines?
FAQ
Can you eat the green stuff in lobster?
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Tomalley:This green, paste-like substance is found in the lobster’s body cavity, near its head, and is a combination of the liver and pancreas.
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Edibility:While technically edible, the Maine Department of Environmental Protection and other organizations advise against consuming it.
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Toxins:The tomalley can absorb toxins from the lobster’s environment, including heavy metals and toxins from algal blooms.
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Health Risks:These toxins can cause paralytic shellfish poisoning (PSP) if consumed.
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Moderation:If you choose to eat tomalley, Allrecipes recommends doing so in moderation and being aware of local advisories regarding red tides.
What parts of the lobster should you not eat?
- Hard Shell: The shell is indigestible and can be a choking hazard.
- Intestinal Vein: This dark line in the tail is the lobster’s digestive tract and is often considered unpalatable.
- Tomalley: While some consider it a delicacy with a strong, concentrated lobster flavor, experts recommend against consumption due to potential toxin concentrations.
- Cartilage and Feathery Parts: These are not digestible and should be discarded.
Why is there green stuff in my lobster tail?
This mass works as the lobster’s liver and pancreas, and is called the hepatopancreas in lobsters and other other arthropods.Apr 28, 2016
Is it safe to eat green stuff in lobster reddit?
The lobster’s tomally (liver and hepatopancreas) is different shades of green. Sometimes it’s so brightly green that it colors the flesh. It looks unappetizing, but is safe to eat. And, fwiw, tomally is considered a delicacy for some.
Is it safe to eat lobster paste?
Debate also exists over whether the toxins in the green stuff in lobster are just a result of red tide outbreaks. Many people and even some health organizations believe the tomalley can be consumed safely in moderation, just as with the livers of mammals, and WebMD reports that eating lobster paste in moderation is most likely safe.
Is lobster high in low-density lipoprotein (LDL)?
Lobster is low in saturated fatty acids and rich in omega-3 fatty acids which are good for the heart and help lower cholesterol.
What is the green stuff inside a cooked lobster?
The green stuff inside a cooked American or Maine lobster (Homarus americanus) is a digestive gland that works like a liver and a pancreas put together. It’s known to marine biologists as the hepatopancreas and to lobster fans as the tomalley. The tomalley is also found in rock, or spiny, lobster (Panulirus argus) and all species of crab.
Why is lobster green instead of red?
The idea of a lobster being green instead of red sounds off-putting, but lobster with lots of green stuff on the inside is considered a delicacy in the culinary world. The green coating on the meat is known as tomalley, which has a ton of flavor and can be enjoyed in different ways. Can you eat tomalley in lobster?
Is it safe to eat a lobster roe?
Another part of the lobster’s anatomy that conjures up safety questions is the roe or eggs. Found along the tail of female lobsters, the roe appears pea-sized and bright red or black. Many consider the lobster roe to be delicious, with a sweeter flavor than the tomalley. And food safety experts agree it’s perfectly safe to consume the roe.
Can you eat lobster meat if it’s water soluble?
Unlike toxins found in lobster meat — which is safe to eat — any toxins found in the digestive tract are not water soluble, meaning they won’t be eliminated when boiled. These unusually high levels of toxins were said to be caused by an algae bloom known as red tide.