Tomalley has a rich, concentrated seafood flavor and a soft, creamy texture. Some seafood lovers consider it a delicacy, while chefs may use small amounts to add extra flavor to lobster bisque, sauces, butter, pasta, and other seafood dishes.
However, because this organ processes substances from the lobster’s environment, it can accumulate marine toxins or other contaminants. Cooking does not necessarily remove these substances, so health authorities may advise limiting tomalley consumption, particularly when the lobster’s source is uncertain.
Seeing green tomalley does not automatically mean a lobster has gone bad. People who enjoy it may choose to eat a small amount occasionally, while others prefer to discard it and stick with the familiar white meat from the tail and claws.
