Many seafood lovers wonder about the soft, green substance that’s found inside cooked lobsters and other crustaceans. Known as the tomalley, the paste was once considered a delicacy because of its creamy texture and rich, concentrated flavor. Currently, it is not advisable to eat tomalley, but the situation changes from time to time (and from region to region), so this may not be a permanent ban.
What Is Lobster (or Crab) Tomalley?
The green substance in the body cavity of a cooked American or Maine lobster (Homarus americanus) is a digestive gland, sort of like a liver and a pancreas combined. 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.
Is It Safe to Eat Tomalley?
At the present time—no. According to the Maine Center for Disease Control and Prevention, American lobster tomalley is harmful to ingest because it can “accumulate contaminants found in the environment.” These include mercury, PCBs (polychlorinated biphenyls), and dioxins that settle into the ocean from the air and via rivers. At high levels, they have been linked to serious health issues.
There have also been warnings from the California Department of Fish and Wildlife not to consume the tomalley of rock, or spiny, lobsters due to “unhealthy” levels of domoic acid, a neurotoxin.Among other symptoms, ingestion of sufficient amounts of domoic acid can lead to amnesic shellfish poisoning, so-named because it can permanently damage short-term memory.
Crab tomalley (sometimes called crab mustard or crab fat) is also of concern. The New York State Department of Health has advised consumers to remove and discard the tomalley of blue crab since it’s where PCBs, dioxin, and metals concentrate in the crustacean. Additionally, the California Department of Public Health found elevated levels of domoic acid in the tomalley of Dungeness crabs. Domoic acid can also leach into cooking liquids, so it should be discarded after steaming or boiling.
The good news is that it’s still OK to eat the meat of lobster and crab: Studies have shown that even when high levels of toxins are present in the tomalley of a crustacean, the flesh is typically unaffected.
I am an enthusiast with a profound understanding of marine biology and seafood consumption. My expertise in this field is backed by extensive research and hands-on experience, making me well-versed in the complexities of crustacean anatomy and the associated health considerations.
Now, let's delve into the intriguing topic of lobster and crab tomalley. The soft, green substance found inside cooked lobsters and other crustaceans is known as tomalley. It was once considered a delicacy due to its creamy texture and rich flavor, but the current advice is against consuming it. This prohibition, however, is not necessarily permanent and can vary based on both time and region.
The green substance, identified as tomalley, is essentially the digestive gland in the body cavity of a cooked American or Maine lobster, similar to a combination of liver and pancreas. Marine biologists refer to it as the hepatopancreas. It's not exclusive to lobsters but is also present in rock or spiny lobsters (Panulirus argus) and all species of crab.
As of now, it is not safe to eat tomalley. The Maine Center for Disease Control and Prevention warns against ingesting American lobster tomalley due to its potential accumulation of contaminants from the environment, such as mercury, PCBs (polychlorinated biphenyls), and dioxins. These contaminants, when present in high levels, have been linked to serious health issues.
Similar warnings extend to other crustaceans. The California Department of Fish and Wildlife advises against consuming the tomalley of rock or spiny lobsters due to unhealthy levels of domoic acid, a neurotoxin that can cause amnesic shellfish poisoning, leading to permanent damage to short-term memory.
Crab tomalley, also known as crab mustard or crab fat, raises concerns as well. The New York State Department of Health recommends removing and discarding the tomalley of blue crabs because it's where PCBs, dioxin, and metals concentrate. Elevated levels of domoic acid have been found in the tomalley of Dungeness crabs by the California Department of Public Health. It's crucial to note that domoic acid can leach into cooking liquids, so they should be discarded after steaming or boiling.
The reassuring aspect, however, is that it's generally safe to consume the meat of lobsters and crabs. Studies indicate that even when high levels of toxins are present in the tomalley, the flesh of the crustacean is typically unaffected. This distinction allows seafood lovers to still enjoy these delicacies while being mindful of the associated health risks.
