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 tomalley, the soft green substance found in a lobster’s body cavity, is a hotly debated delicacy. This digestive gland, also known as the hepatopancreas, is cherished by some yet concerning to others due to potential health risks. As tomalley enthusiasts and cautious diners ponder the question “is it safe to eat lobster tomalley?”, delving into the science, history and culinary intrigue of this unique lobster part paints a nuanced picture.
What is Lobster Tomalley?
Tomalley is a green creamy paste lodged in the body cavity of lobsters that functions as both the liver and pancreas. Its hue comes from digestive enzymes that also deliver a rich, savory flavor profile when cooked.
Unlike other crustaceans that contain digestive tract waste, tomalley itself is an organ and not residual remains. In fact, it plays a crucial biological role by filtering impurities from a lobster’s system, essentially serving as the “filter” that enables the sweet tail and claw meat to be consumed.
The Delicacy Dilemma: Why Tomalley is Loved yet Feared
Culinary enthusiasts particularly in New England have prized tomalley for generations by
- Spreading it on crackers or bread as a mineral-rich paste
- Mixing it into seafood bisques, sauces and stews as a flavor “bomb”
- Savoring it alongside cooked lobster for its silky mouthfeel and briny taste
However, in recent decades, concerns over toxins accumulating in the tomalley have led health agencies to issue cautions about eating it, especially for vulnerable groups. Potential contaminants include:
- Mercury and PCBs from industrial pollution
- Dioxins from incinerators or paper mills
- PFOAs from chemical manufacturing waste
The FDA specifically recommends pregnant women, nursing mothers and young children avoid it. For others, moderation is advised limiting intake to once a month.
Tomalley Through the Years: A Storied History
Tomalley has played an esteemed role in New England’s culinary traditions for centuries. Native tribes revered it as a sacred food and incorporated it into medicinal treatments. Early American cookbooks contained recipes capitalizing on its rich umami qualities.
As it was passed down generations, tomalley became a point of regional pride, celebrated for its ability to intensify chowders and bisques. Food critic John Thorne remarked “Tomalley is what makes New England seafood chowders unique.”
However, when industrialization increased coastal pollution in the 1900s, tomalley’s safety was questioned. This classic ingredient was suddenly recast as a risk rather than revered regional delicacy.
Can Tomalley Be Safely Detoxified? The Science Says No
Wishful thinkers have proposed detoxification methods from boiling to bleach-dousing, but studies indicate handling and cooking cannot eliminate accumulated chemical contaminants. The makeup of this specialized organ retains toxins in ways primitive food preparation techniques cannot address.
One study found boiled tomalley from polluted areas still contained concerning PCB levels. Scientists concluded “no amount of cleaning or preparation can make tomalley safe if harvested from contaminated regions.”
Caught Between Celebrated Cuisine and Caution
The quandary over whether it’s safe to eat lobster tomalley reflects a clash between cultural culinary tradition and modern health cautions.
For cooks seeking to balance both, experts recommend:
- Sourcing lobsters from pristine waters when possible
- Limiting tomalley consumption to once a month
- Avoiding it altogether if pregnant or feeding children
- Pairing it with other health-boosting seafood like cod or mussels
While tomalley’s celebrated status is tarnished, carefully navigating risks and benefits can still enable diners to occasionally savor its singular flavor. The mysteries within this lobster organ continue unfolding, but judicious indulgence paired with vigilance enables us to cautiously uphold epicurean traditions.
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Gallery Credit: Brittany Rose
Eating Tomalley: We tried the green gooey stuff in lobster so you don’t have to
FAQ
Is lobster tomalley safe?
While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley.
When should you not eat lobster?
Signs of Spoilage: Look for changes in color, texture, and odor. Spoiled lobster may have a strong, unpleasant smell, a slimy texture, or a dull color. To ensure safety and quality, it’s best to consume lobster as soon as possible after cooking or purchase.
Is it okay if raw lobster is pink?
It’s completely normal and harmless, yet another sign that your lobsters are incredibly fresh! Pink Meat – Occasionally Maine lobster tail meat will have a pinkish tint to it. This is NOT an indication that the meat has gone bad by any means!
How to eat lobster tomalley?
Toppings: “Whipped with butter and fresh herbs, many Northeasterners offer this as a topping on toasts,” says Brady. But as a Southern chef, he prefers using tomalley for seafood dishes.
Can you eat tomalley in lobster?
Tomalley is considered the most flavorful part of the lobster. Its flavor is basically the same as that of a lobster, just amped up a bit. Those who do eat it will consume it with the rest of the lobster meat, or even reserve it to stir into soups and sauces. Can You Eat the Green Stuff in Lobster? This is where things get dicey.
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.
Is lobster tomalley toxic?
Studies have raised concerns about lobster tomalley, indicating the potential accumulation of environmental contaminants. Research suggests that this green substance may carry substances harmful to human health. Common toxins found in lobster tomalley include polychlorinated biphenyls (PCBs), dioxins, perfluorooctanoic acid (PFOA), and mercury.
What happens if you eat lobster tomalley?
Red tides or harmful algal blooms can affect lobster tomalley. These events may contaminate tomalley, potentially leading to adverse effects on both the lobster and those who consume it. In connection with harmful algal blooms, there’s a potential risk of paralytic shellfish poisoning (PSP) from lobster tomalley.
Is lobster tomalley a superfood or culinary risk?
The status of lobster tomalley as a superfood or culinary risk depends on one’s perspective. While it contributes a rich flavor, safety considerations and potential contaminants prompt a nuanced approach to consumption. Your email address will not be published.
What can I eat if I’m not comfortable eating lobster tomalley?
If you are not comfortable eating lobster tomalley, there are several alternative options that you can explore. One option is to enjoy other parts of the lobster, such as the tail meat or claws. Many seafood lovers prefer these parts since they are meatier and safer to consume. You can also try shrimp, crab, or other shellfish as a substitute.