It's called tomalley and people have some opinions about it.
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Melanie Fincher is a Birmingham, Alabama–based food writer who covers everything from cooking techniques to gadget reviews. She has nearly 7 years experience writing news and lifestyle content.
Published on January 22, 2021
Ever been curious about the green stuff in lobster? For some, that gooey, green paste is something to avoid — for others, it's a delicacy. So which is it? And more importantly what is it? Read this before you have your next lobster roll.
What Is the Green Stuff in Lobster?
While marine biologists may refer to this green goo as hepatopancreas, in culinary settings you'll most likely hear it referred to as tomalley (taa-ma-lee). It's a part of the lobster's digestive system — it works kind of like a liver and a pancreas combined, and is found in the body cavity.
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.
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Can You Eat the Green Stuff in Lobster?
This is where things get dicey. Although folks in New England might know tomalley as a delicacy to be enjoyed, its toxicity has been the subject of much debate. In 2008, the Food and Drug Administration (FDA) warned consumers to avoid eating tomalley from lobsters caught in New England waters because it was found to have unusually high levels of toxins that can cause paralytic shellfish poisoning (PSP).
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.
All this being said, it is expected that governmental organizations would urge consumers to err on the side of caution. According to WebMD, lobster tomalley doesn't usually contain high levels of PSP toxins, and the FDA has not issued another warning since. If you are going to partake in tomalley, as many New Englanders do, be sure to do so in moderation.
Ways to Use Tomalley
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If you've decided to give tomalley a try, there are a number of ways to put it to use. Let's get the obvious out of the way — tomalley can be enjoyed right alongside the meat. But you may also want to reserve it and stir it into soups or stews, such as Auntie Anita's Lobster Stew. This recipe also utilizes the lobster roe, or the tiny eggs found along the tail of a female lobster: "The secret to rich flavor is using the tomalley and the roe. Once cooked it disappears into the stew giving it a wonderful flavor," says reviewer LABSARE4ME.
You can also mix the tomalley with other ingredients such as crushed crackers or bread crumbs like in this Baked Fresh Lobster recipe and this Stuffed Lobster for Two. And of course, many Maine-style lobster rolls are going to call for tomalley.
Related:
- 11 Best Lobster Recipes for Romantic Dinners
- How to Cook Lobster Tail at Home
- Browse our entire collection of Lobster Recipes.
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I'm Melanie Fincher, a food enthusiast and writer based in Birmingham, Alabama, with nearly 7 years of experience covering various aspects of food, from cooking techniques to gadget reviews. My expertise extends to a diverse range of culinary topics, allowing me to delve into the intricacies of ingredients, cooking methods, and the science behind food.
Now, let's talk about the intriguing topic of tomalley in lobsters. In culinary circles, tomalley, scientifically known as hepatopancreas, is a green paste found in the body cavity of lobsters. It functions as a combination of a liver and a pancreas, contributing to the lobster's digestive system. The controversial aspect arises when considering whether it's safe to consume.
Tomalley is celebrated by some as the most flavorful part of the lobster, enhancing the overall taste. Those who indulge in it may eat it alongside the lobster meat or incorporate it into soups and sauces for an extra layer of flavor. However, the debate centers on its safety, particularly due to the potential presence of toxins.
In 2008, the Food and Drug Administration (FDA) issued a warning against consuming tomalley from lobsters caught in New England waters. The tomalley was found to contain unusually high levels of toxins linked to paralytic shellfish poisoning (PSP). Unlike toxins in lobster meat, those in the digestive tract are not water-soluble and persist even after boiling. This phenomenon was attributed to an algae bloom known as red tide.
While governmental organizations emphasize caution, it's worth noting that lobster tomalley typically doesn't contain high levels of PSP toxins, according to WebMD. The FDA has not issued another warning since 2008. For those willing to try tomalley, moderation is recommended.
If you decide to explore this culinary curiosity, there are various ways to use tomalley. Besides enjoying it alongside the meat, you can stir it into soups, stews, or even incorporate it into recipes like lobster rolls. Some dishes, such as Auntie Anita's Lobster Stew, make use of both tomalley and lobster roe for a rich flavor profile.
In essence, while the green stuff in lobsters may be a delicacy for some, awareness of its potential risks and careful consumption are key considerations for those venturing into this unique aspect of seafood cuisine.
