Lobster tomalley also known as lobster paste or green lobster gut goo, refers to the soft, green substance found in a lobster’s body cavity. Tomalley is part of the lobster’s digestive system and is made up of the hepatopancreas which functions as both the liver and pancreas.
Many people consider tomalley a delicacy and enjoy eating it for its concentrated seafood flavor However, due to potential health risks, tomalley has become a controversial culinary item So, is it actually safe to eat lobster tomalley?
What Exactly is Lobster Tomalley?
As mentioned, tomalley is the lobster’s hepatopancreas. It has a green hue and paste-like texture. Tomalley is nutrient-dense, containing proteins, fats, and cholesterol. Many fans describe the taste as rich, robust, and seafood-like.
Tomalley is most often found in the body cavity of cooked lobsters after removing the tail, claws, and legs. The tomalley lines the inside of the body and may be somewhat hidden. You can also find small amounts of green tomalley in other areas like the claws or tail.
The Potential Benefits of Lobster Tomalley
Supporters of consuming tomalley point to some potential benefits:
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Flavor – Tomalley has an intense, concentrated flavor compared to lobster meat. Fans say it takes the taste of lobster to the next level.
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Nutrients – Tomalley is packed with vital nutrients like protein, healthy fats, vitamins, and minerals. Since it functions as the liver, it’s high in vitamin B12, iron, copper, and zinc.
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Tradition – Eating tomalley is considered customary in parts of New England. For some, it’s an iconic part of the full lobster eating experience.
So for fans of tomalley, the draw is centered around flavor and honoring regional culinary traditions. The nutritional benefits are another potential advantage.
The Safety Concerns Around Consuming Tomalley
However, in recent decades, health and safety concerns have emerged regarding the consumption of lobster tomalley:
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Toxins – Studies have detected contaminants like mercury, dioxins, PCBs, and PFAS in tomalley. These toxins can accumulate from the lobster’s diet and environment. High levels could pose health risks if consumed regularly.
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Allergies – Lobster allergies are triggered by proteins found in the meat. But far more allergens are found in the tomalley versus meat. It may cause more severe reactions for those with shellfish allergies.
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Bacteria – Warm ocean temperatures could increase bacteria like Vibrio in lobsters. Cooking thoroughly kills bacteria, but there may be higher amounts lurking in the tomalley.
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Paralytic Shellfish Poisoning – Biotoxins can accumulate in lobster tomalley during algae blooms or red tide events, causing PSP. This can lead to neurological symptoms like tingling, numbness, headache, and paralysis.
So while tomalley offers a burst of flavor and nutrients, it also carries higher potential risks than eating lobster meat. Certain individuals are better off avoiding it altogether.
Who Should Avoid Eating Lobster Tomalley?
Due to the potential safety issues, health organizations advise certain groups to avoid consuming lobster tomalley:
- Pregnant women
- Women who are breastfeeding
- Infants and young children
Pregnant/nursing women and young kids are more vulnerable to the toxins and harmful effects of any contaminated tomalley. The FDA and other groups recommend they stick to eating just the lobster meat.
Others may want to exercise caution with tomalley consumption:
- People with shellfish allergies
- Older adults
- Those with weakened immune systems
While contaminant levels in tomalley are usually low, vulnerable populations are better off playing it safe and avoiding it.
How to Enjoy Lobster Safely
If you want to enjoy lobster, there are some tips to reduce any risks from tomalley:
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Remove the tomalley during cleaning and discard it. Only consume the lobster meat.
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Avoid eating lobster tomalley from egg-bearing females. The tomalley may contain higher toxin levels that could accumulate in eggs/offspring.
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When cooking lobsters, make sure to cook them thoroughly until the meat reaches 145°F to kill any bacteria present.
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Avoid eating lobster tomalley too frequently to prevent buildup of toxins/contaminants.
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Check local shellfish monitoring programs before consuming lobster from certain areas. Avoid eating any lobster during red tide advisories.
Overall, the safest route is to remove and discard the lobster tomalley altogether. By being an informed consumer, you can gain the health benefits of lobster meat without the risks of tomalley consumption.
The Bottom Line on Lobster Tomalley
Tomalley certainly adds robust flavor to lobster, but it also carries potential health risks. Vulnerable groups like pregnant women and children should avoid eating it altogether. Others should take precautions and limit consumption. In the end, is it safe to eat lobster tomalley? Occasionally, in moderation it should be fine for most healthy adults, but regular consumption is not recommended. By being aware and taking proper precautions, you can safely enjoy the delicious taste of lobster.
Eating Tomalley: We tried the green gooey stuff in lobster so you don’t have to
Can you eat tomalley on a lobster?
The FDA advisory comes about two weeks after Maine health officials warned consumers to avoid ingesting tomalley, a soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas.
Is lobster tomalley poisonous?
At the present time—no. According to the Maine Center for Disease Control and Prevention, American lobster tomalley is harmful to ingest because it can “accumulate contaminants found in the environment.” These include mercury, PCBs (polychlorinated biphenyls), and dioxins that settle into the ocean from the air and via rivers.
What happens if you eat lobster tomalley?
Red tides or harmful algal blooms can affect lobster tomalley. These events may contaminate tomalley, potentially leading to adverse effects on both the lobster and those who consume it. In connection with harmful algal blooms, there’s a potential risk of paralytic shellfish poisoning (PSP) from lobster tomalley.
Is it safe to cook lobster?
The warning applies to American lobster, which is also known as Maine lobster but is harvested in Atlantic waters from Canada to South Carolina. Cooking does not eliminate the toxins, the FDA said, but studies have shown that even when high levels are present in the tomalley, lobster meat is usually not affected.