Should You Eat the Green Goo in Lobster? Separating Fact from Fiction

That green goop found in the body cavity of lobsters has a reputation for being either a deadly toxin or a delicious delicacy Which is true? Is it actually safe to eat the green stuff in lobster? This controversial cuisine conundrum has left many shellfish lovers scratching their heads in confusion

Let’s dig into the details and separate fact from fiction when it comes to consuming lobster tomalley.

What Exactly is Lobster Tomalley?

First, what is this funky green substance found in lobsters? Scientifically speaking, it’s called the hepatopancreas More commonly it goes by the culinary term “tomalley”

The tomalley is part of the crustacean’s digestive system and fills much of the body cavity. It essentially serves as both the liver and pancreas for the lobster, filtering out toxins and producing digestive enzymes.

Tomalley has a rich, seafoody flavor and creamy green color. Along with the roe (eggs), it’s considered by many to be the tastiest part of the lobster. New Englanders in particular have a long history of using tomalley for culinary purposes.

Controversy Around Safety of Eating Tomalley

So if it’s a normal lobster organ, what’s all the controversy about? In 2008, the FDA put out a warning advising consumers to avoid eating tomalley from lobsters caught in New England waters.

Testing had found higher than normal levels of toxins that can cause paralytic shellfish poisoning (PSP). These toxins came from a red tide algae bloom and were not being filtered out by the tomalley as they should, instead accumulating in the lobster’s system.

Unlike toxins in the tail or claw meat, toxins in the digestive tract do not get eliminated by cooking. Since then, no other warnings have been issued and most sources consider occasional consumption of tomalley safe. However, the topic still sparks plenty of debate.

So Should You Eat It or Not?

Ask ten different people and you might get ten different opinions on whether or not tomalley is safe to eat. Here are some important points to consider:

• Tomalley has been consumed, especially in New England, for many years without issues. It has long been used for soups, chowders, lobster rolls and more.
• The FDA warning stemmed from a specific incident of high red tide toxins. It does not mean all lobster tomalley always contains dangerous levels of toxins.
• Officials and experts tend to err very cautiously when making consumption recommendations. So a warning doesn’t necessarily mean something is truly unsafe in moderation.
• There are no FDA warnings in place currently advising against eating lobster tomalley.
• As with most foods, consuming tomalley in moderation is likely fine for most people.

The bottom line is enjoying tomalley once in awhile poses minimal risk for most consumers. While children, pregnant women and those with compromised immune systems may want to avoid it, for healthy adults, eating moderate amounts of tomalley is a personal choice. Many will continue this regional culinary custom with confidence.

How Is Lobster Tomalley Typically Consumed?

Those who choose to partake in tomalley use it in a few different ways:

• Stirred into seafood chowders or bisques as a flavor booster
• Added to stuffing mixtures along with lobster meat
• Mixed with mayo or aioli for extra richness
• Smeared directly on lobster rolls
• Combined with breadcrumbs or Ritz crackers as a baked lobster topping
• Added to pasta dishes, risotto or mac and cheese
• Folded gently into cooked lobster tail meat

Tomalley has an intense savory, briny taste and creamy mouthfeel. A little goes a long way in terms of flavor enhancement. Just a spoonful or two is plenty for most recipes.

Is Lobster Roe Safe to Eat Too?

Another part of the lobster’s anatomy that conjures up safety questions is the roe or eggs. Found along the tail of female lobsters, the roe appears pea-sized and bright red or black.

Many consider the lobster roe to be delicious, with a sweeter flavor than the tomalley. And food safety experts agree it’s perfectly safe to consume the roe.

How to Source the Freshest, Safest Lobster

To minimize any small risks associated with eating tomalley or roe, it’s wise to source your lobsters from reliable harvesters and fishmongers. Here are some tips:

• Buy from reputable seafood markets and grocery stores with high lobster turnover.
• For direct sales options, seek out lobster wharves where you can meet the lobstermen.
• Ask questions to confirm lobsters were recently caught and stored properly.
• Select active, lively lobsters that show no signs of lethargy or damage.
• Cook lobster thoroughly until the meat is opaque and shells are bright red.
• Refrigerate leftovers promptly and reheat within a day or two.

Following basic freshness and food safety practices like these further reduces your chances of any adverse effects from consuming lobster organs.

The Bottom Line on Eating the Green Stuff

While most consider lobster roe safe and delicious, the jury seems permanently out on tomalley. Government health agencies and scientists tend to take a conservative stance, while traditionalists insist it’s a time-honored delicacy.

Much of the debate stems from one isolated toxin spike over a decade ago. Monitoring programs show current toxin levels in harvested lobsters remain normal and not hazardous. In the end, it comes down to personal tolerance for risk versus a desire to carry on regional lobster-eating traditions.

As with any food that sparks controversy, from raw fish to rare steak, educated consumers can make informed decisions for themselves about safety versus enjoyment. Those opting to indulge in tomalley can do so in moderation as part of savoring the whole lobster experience.