Many parts make up a lobster, and some parts are not all as well known as others. Actually, once you take a closer look at a whole lobster, some of what you see might be a mystery.
In this section, we’ll walk you through the major lobster parts you’ll notice when you handle, cook or eat your lobster:
Cold-water lobsters have two large, distinct claws that contain meat, we have lobster claws for sale on our website. Claw muscles are softer because they arent used as much as the tail. The crusher claw, the larger of the two, breaks shells and helps the lobster crush things. The finer-edged ripper claw is used to tear flesh.
The tail is a popular part of the lobster for people to eat because it is the easiest to handle and is usually the meatiest part. The meat of a Maine lobster tail is chewier than the claw meat due to the way and how often lobsters use their tails. When needing to get away in a hurry, lobsters flap their tail rapidly to scoot out of harm’s way. This makes the tail more muscular and more fibrous.
The tail and the claws are not the extents of what can be eaten from a lobster. The body and head both contain edible meat. A good amount of rib meat is located between the thin shells of the body as well. If youre looking to get the best bang for your buck, and use the most amount of the lobster, we recommend buying full, live lobsters.
Lobster is a delicious crustacean that is enjoyed by many as a luxurious seafood delicacy However, while most of the lobster is edible, there are certain parts that are not recommended for consumption Knowing which parts to avoid can help you safely maximize the meat you extract from your lobster dinner.
Overview of Edible Lobster Parts
Most people are familiar with eating the lobster tail and claws, which contain the largest amounts of meat. The tail is often considered the most tender and flavorful part. The knuckles connecting the claws to the body also contain good meat albeit in smaller quantities. The legs have minimal meat, but the effort of extracting it can be rewarding for some. The body cavity has smaller morsels of meat around the ribs which can be scooped out with a pick or fingers. Many other parts are edible though some are definitely more prized than others.
Parts to Avoid
While no parts of a lobster are toxic, there are certain parts you may want to avoid for other reasons:
Stomach/Digestive Tract
The stomach or sac may contain shell fragments, small bones, and digestive juices that give it an unappealing texture and flavor. It’s safe to eat but not very appetizing.
Intestine
The black vein running through the tail is the lobster’s intestine or digestive tract. It doesn’t taste very good.
Tomalley
The green liver-like tomalley, while enjoyed by some, has a strong odd flavor and unappealing appearance that puts many people off.
Roe
The unfertilized red roe or eggs have an unusual waxy texture and very mild taste. Some find it unappealing knowing it is reproductive tissue.
Shell
The hard outer shell cannot be eaten – it is indigestible and a choking hazard for humans. The spiny legs and claws should also be avoided.
Raw Meat
Consuming raw lobster meat can potentially lead to food poisoning. Cook thoroughly.
Safe Lobster Preparation
To safely enjoy lobster, it is important to cook it properly to avoid any foodborne illnesses. Quickly steam or boil the lobster until the meat is opaque and reaches an internal temperature of 145°F. Do not reheat lobster after it has been refrigerated already. Eat freshly cooked lobster meat right away or chill it immediately and keep refrigerated until ready to consume. Take care to remove and discard any digestive parts noted above that may harbor bacteria.
With a little knowledge of lobster anatomy and safe handling practices, you can fully enjoy this succulent seafood delicacy while steering clear of any unpalatable or possibly unsafe parts. The tasty tail, claws, and leg meat are sure to satisfy your cravings.
What’s This Inside the Lobster?
There are components of a lobster that aren’t as easily identifiable as the tail or claws. Inside your lobster, you might find:
If you have a female lobster, you’ll see red balls inside a cooked lobster. These are immature eggs called roe and are naturally black. If the eggs are black and not red when you are ready to eat your lobster, that means the lobster needs to be cooked further. Once the eggs are red — meaning they’re cooked — they can be eaten. Roe is tasty on its own, but it is also used in sauces, bisques and stocks.
When you cook your lobster, you may notice a white substance covering the meat. This is how the congealed blood looks when cooked. It is clear when the lobster is alive. Eating it once cooked is harmless.
This is the green substance on the meat when cooked, and it’s basically the lobster’s pancreas and liver. Some people consider it a delicacy.
What part of a lobster can’t you eat?
FAQ
What part of lobster can’t you eat?
Avoid eating the tail vein, as well as any cartilage or portions of the shell.
Are there any poisonous parts of a lobster?
While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster.
Is everything inside a lobster edible?
You can eat all parts of the lobster, except for the shell, the stomach and its gills. Those parts aren’t edible but if you do swallow them you’re not going to get sick or anything. They’re just not meant for eating.
What part of the lobster should you remove?
Peel away the belly shell, then carefully extract the tail meat. Depending on how you want to serve the tail meat, the intestinal tract can be removed by making a shallow cut along the back of the tail and removing the tract. Alternatively, cut the tail in half lengthways, then extract and discard the tract.