Lobster tomalley, the soft green substance found in a lobster’s body cavity, is a hotly debated delicacy. I’ve eaten my share of lobster since moving to New England, and I’ve often wondered – is eating tomalley actually safe?
As a seafood lover and homemade chef I decided to dig deeper to uncover the facts about this unique part of the lobster. Here’s a comprehensive look at what exactly lobster tomalley is its culinary uses, potential health concerns, and my verdict after extensive research.
What is Lobster Tomalley?
First, let’s cover the basics. Lobster tomalley, often called the “green stuff,” is a soft, green paste found in the body cavity of lobsters. It serves as both the liver and pancreas for the crustacean.
Visually, tomalley has a grainy, custard-like texture and appearance. Its green color comes from the liver pigments that aid the lobster’s digestion and nutrient absorption.
Unlike the digestive systems of other shellfish, tomalley is not residual waste material. It’s a specialized organ vital to the lobster’s anatomy.
The Allure and Uses of Lobster Tomalley
So what’s all the fuss about? Why is this lobster organ so coveted?
For seafood aficionados, tomalley is prized for its intensely rich, seafood-like flavor. It adds a uniqueness and depth to any dish it’s included in.
Some popular ways to enjoy lobster tomalley:
- Spread on bread or crackers as a savory paste
- Added to seafood soups, chowders, and bisques
- Mixed into lobster rolls to enhance flavor
- Combined with mayonnaise for an aioli
- Eaten alongside lobster meat to complement its sweetness
In coastal New England, harvesting and eating tomalley is an ingrained tradition. The taste grows on you quickly – it provides an umami, ocean-fresh flavor that’s hard to replicate.
However, tomalley remains controversial due to health concerns over toxins and heavy metals. Which leads us to…
Potential Safety Issues with Lobster Tomalley
Here’s where it gets tricky. Several studies have indicated that lobster tomalley can accumulate environmental toxins and heavy metals.
Potential contaminants include:
- Mercury
- Dioxins
- Polychlorinated biphenyls (PCBs)
- Perfluoroalkyl substances like PFOA
The liver-like nature of tomalley makes it prone to absorbing and concentrating these substances. They end up stored in the lobster’s body over time through its diet and environment.
For most people, moderate consumption of tomalley is likely safe. But for vulnerable groups like pregnant women, children, and those with weakened immune systems, caution is advised.
Some health departments recommend limiting intake of tomalley for these groups due to concerns over:
- Neurotoxic effects
- Developmental issues
- Higher cancer risk
Beyond inherent contaminants, red tide algae blooms can also impact tomalley safety. These blooms contain toxins that accumulate in shellfish and cause paralytic shellfish poisoning (PSP) when eaten. Eating tomalley during active red tides poses a definite health risk.
Unfortunately, there are no proven ways to fully detoxify or cleanse lobster tomalley before eating it. The toxins are too integrated into the organ tissue. Proper cooking can reduce the concentration of some compounds like PCBs, but many will remain.
So, is it ever safe to eat lobster tomalley?
My Verdict: Yes, in Moderation!
Given all the concerns, you may be wondering if it’s better to just avoid lobster tomalley altogether.
In my opinion, avoiding it completely is unnecessary. By following safety guidelines and eating tomalley in moderation, you can balance any risks.
Here are my tips for safely enjoying this underrated delicacy:
- Verify that red tide advisories are not in effect before harvesting lobster
- Limit your intake to 2-3 times per month
- Avoid if you are pregnant, nursing, or have a compromised immune system
- Consume only from trusted sources and well-known harvesting waters
- Cook thoroughly up to 165°F to reduce some toxins
- Enjoy along with lobster meat rather than on its own
- Include as an accent flavor, not the main component of a dish
Part of thriving in New England is embracing time-honored traditions like harvesting lobster – tomalley included!
This unique organ has been cherished by coastal cooks for centuries. When harvested and prepared responsibly, it can be safely enjoyed in moderation.
Follow basic precautions, listen to your body, and verify your seafood source. With some common sense, you can savor those briny, one-of-a-kind tomalley flavors without worry.
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 is a tomalley in a lobster?
The tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants found in the environment. For more information, call (866)-292-3474, or read the Freshwater Fish Safe Eating Guidelines.
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.