What is that green stuff in lobsters?

Question

when you crack open a cooked lobster, there's that green stuff that most people tell you not to eat.

Answer 1

My mom called it the guacamole. It's a delicacy in some countries.

But, sadly, it's waste.

Answer 2

The green stuff is the tomalley. The tomalley is an organ the works as the liver and pancreas of the lobster. The golden stuff in the head of the lobster is the coral or roe, the egg sac and ovaries of the female lobster. The coral is often used with the tomalley in sauce making.

The same tomalley and coral can be found in crab. In crayfish you will generally find the coral, but the organs are to small to fool with.

Health experts frown on eating the tomalley. OceansAlive.org currently has an advisory (July 9, 2006) regarding mercury levels of lobster. They set a limit of 4 lobster meals of 3 oz. a month for older children (67 lb.s) and 2 meals a month for smaller children (30 lb.s) Mercury however will be evenly distributed throughout the meat of the lobster. There is some danger that PCB's can be found in greater density in the tomalley, but there is no current warning regarding PCB's and lobster.

As the tomalley and the coral are a rare treat, it is unlikely to pose a real threat to adults who partake once a year. Tomalley shouldn't be fed to children, especially small children, which I'm sure will break their heart.

If you don't like things like pate, capers, or stilton cheese you won't like tomalley.

For the brave, I would suggest two ways of using the tomalley and coral.

* Lobster Butter

Combine equal amounts cold Butter with Tomalley and Coral in a food processor. Use to slather lobster or better yet to add some flavor to fish - pan fried trout, broiled cod, sauteed sole would all take Lobster Butter well as an accompaniment.

* Lobster Mayonaise

In a food processor, combine the Tomalley and Coral with one Egg Yolk. Slowly add 1 Cup of Olive Oil to form an emulsion. Serve with lobster or fish.

Answer 3

Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

Answer 4

(L)
It's the lobster's liver or more accurately, its digestive system. Although many people like to eat the "tomalley" it probably isn't a good idea because this is where pollution in the lobster's own meal choices would become concentrated in the lobster's body.

for more details:

Answer 5

" tomalley" (the digestive gland)

It's the lobster's liver or more accurately, its digestive system. Although many people like to eat the "tomalley" it probably isn't a good idea because this is where pollution in the lobster's own meal choices would become concentrated in the lobster's body.

Answer 6

It's called a tamale (sp?). It's considered a delicacy to lobster connoisseurs. Technically, it's the viscera (lungs, guts, whatever) of the animal. It's OK to eat, but not especially tasty if you try it for the first time.

Answer 7

If you have "green stuff" in your lobster, i'd say get up and walk away. In fact if you find "green stuff" in any food - trash the dish. I feel like I should vomit, you might too after eating green lobster.

Answer 8

Its called the tamale and its nasty. Its the same as the yellow stuff in crawfish. Some people make soup out of it. YUK

Answer 9

It's called Tamale. It's supposed to taste good. My mother loves it but I hate it. Give it a try

Answer 10

I thought it was the intestines but open to better knowledge