Tomalley. Tomalley (also spelled “tamali”) is actually the lobster’s liver and digestive system. Some people eat the tomalley as a delicacy, but some nutritionists do not support this because the tomalley is where toxins from the lobster’s diet could build up. Coral is the reddish substance in a lobster.
If the seafood restaurant chain were called “Green Lobster” instead of “Red Lobster” would you be more likely to eat there? Most likely not, if you dont know what tomalley is. The idea of a lobster being anything but red might sound off-putting, but according to Allrecipes, lobster with lots of green stuff on the inside is actually considered a delicacy in the culinary world.
According to the National Ocean Service, a red tide occurs when theres a hyper growth of algae. This algae “bloom,” as scientists call it, not only turns water red, but releases toxins that can kill fish and make shellfish like clams, oysters, scallops, and mussels dangerous to eat (via Mass.gov). Consuming shellfish from red tide waters can cause paralytic shellfish poisoning, or PSP, which is why shellfish bans are put in place for regions experiencing a red tide. According to Cooks Illustrated, while lobster meat is not affected by the bloom, toxins do accumulate in the lobsters tomalley, which makes it unsafe to eat during a red tide.
If you crack open a lobster and see a green coating on the meat, your taste buds are in for a treat. Also known as tomalley, this greenish paste is the part of the lobster that packs the most flavor, and it tastes like lobster, only a lot richer and more concentrated. From a biological standpoint, tomalley is the hepatopancreas of the lobster, which is essentially the liver and pancreas combined (via Cooks Illustrated). It can be scraped off to add flavor to another dish or sauce, used as a spread like pate, but usually its just eaten along with the lobster meat.
Anyone who cooks shrimp knows that deveining is an important part of the cleaning process. Since the vein is not a vein at all, but rather a part of the digestive system, its removed along with the shell. Technically, as Cooks Illustrated points out, a lobsters tomalley is part of the digestive system too. The difference is it doesnt contain undigested food and waste like the shrimp “vein.” But that doesnt mean its always safe to eat, especially during a red tide.
While many people find the lobster’s insides delicious, there are some health concerns which must be considered. In mammals, the liver acts as a filter, working to remove any toxins from the blood. Because the lobster paste acts as the liver, it also accumulates any pollutants the lobster has absorbed from its food and environment.
Many seafood lovers wonder about the green stuff in lobster, specifically what it is and if it is safe to eat. Also known as the tomalley, lobster paste and crab fat, this gooey mass inside the lobster’s body cavity is what serves as part of the crustacean’s digestive system. This mass works as the lobster’s liver and pancreas, and is called the hepatopancreas in lobsters and other other arthropods.
In 2008, the United States Food and Drug Administration issued a warning to consumers who eat lobster of possible risks of consuming the tomalley from Maine lobsters due to the possibility of toxins being present in the organs, including PSP, or Paralytic Shellfish Poisoning. The FDA emphasizes there is no indication that PSP toxicity exists in the lobster meat and consumers have no reason to be concerned. This is because any possible toxins found in the digestive tract are not water soluble, and therefore don’t leach out into the water when the lobster is boiled.
Of course, government agencies have the responsibility of protecting the public, so they tend to err on the side of caution. 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.
Some of these same types of health warnings exist for many of the foods consumers eat on a daily basis, including other forms of shellfish such as oysters and fish such as tuna and even salmon, if eaten in excess. The bottom line is, the lobster’s digestive system is edible and very delicious, and consuming one or two servings of lobster paste stretched over a long period of time probably won’t do you any harm, provided you are brave enough to give it a try. Just pay attention to local health advisories and use your best judgment.
Green Stuff in your Lobster or Langoustines?
FAQ
What is the green matter in a lobster?
What is the coral in a lobster?
What is the orange and green stuff in lobster?
What part of lobster not to eat?
What is the green stuff inside a lobster?
The FDA recommendation includes lobsters from South Carolina all the way to Northern Canadian coast line. Again, it only refers to the tomalley (the “green stuff”) and not the lobster meat itself. What is the “green stuff” inside my lobster?
Is a lobster red or green?
The idea of a lobster being anything but red might sound off-putting, but according to Allrecipes, lobster with lots of green stuff on the inside is actually considered a delicacy in the culinary world. If you crack open a lobster and see a green coating on the meat, your taste buds are in for a treat.
Why is my 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.
What is the green coating on lobster meat called?
The green coating on the meat is known as tomalley, which has a ton of flavor and can be enjoyed in different ways. Tomalley is actually the lobster’s hepatopancreas, an organ that is essentially the liver and pancreas combined.