Tomalley has a soft, creamy texture and a rich seafood flavor. Some people consider it a delicacy and use it in sauces, soups, and lobster bisques. Female lobsters may also contain roe, or eggs, which have a different texture and are sometimes confused with tomalley.
Despite its popularity, tomalley can accumulate harmful substances from the lobster’s environment, including certain toxins and heavy metals. Food-safety authorities recommend avoiding lobster tomalley because contaminants may be present even when the lobster looks fresh and healthy.
If you enjoy lobster, the safest choice is to eat the properly cooked tail and claw meat while leaving the tomalley behind. Understanding what the green substance is can help you appreciate this seafood tradition while making safer decisions about what you eat.
