Subtitle: There is a very specific kind of nostalgia that hits me when the weather turns warm and I think about family trips to the coast. I can almost smell the salty ocean breeze and hear the clatter of seafood crackers at a big, noisy wooden table.
Let me tell you about the first time I saw the green stuff in a lobster.
I was a kid, at a family seafood feast. I cracked open a lobster claw, and I saw a bright green, pasty substance inside. I was confused. I thought it was some kind of mistake. I didn’t want to eat it.
My grandmother said, “It’s lobster tomalley. It’s a delicacy.”
I was still skeptical. But I tried it. And I was surprised. It was creamy and briny and delicious. It was the best part of the lobster.
Now, I eat the tomalley whenever I eat lobster.
What Is That Bright Green Stuff?
It’s called lobster tomalley. It’s the lobster’s hepatopancreas—an organ that functions like a liver and a pancreas.
It’s the lobster’s digestive organ. It helps the lobster digest its food.
It’s a delicacy. It’s considered a delicacy.
It’s creamy and flavorful. It has a rich, briny flavor.
It’s often used in sauces. It can be used to make flavorful sauces.
Is It Safe to Eat?
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