What’s That Green Goo in Lobster and Should You Eat It?

Ever wondered about the green substance inside lobster? For some, it's an acquired taste, while others avoid it altogether. So, what exactly is it? And more importantly, is it safe to eat? Find out before you indulge in your next lobster roll.

What’s the Green Goo Inside Lobster?

Marine experts call it hepatopancreas, but in the culinary world, it’s known as tomalley (pronounced taa-ma-lee). This green paste is part of the lobster’s digestive system, functioning as both a liver and pancreas. You’ll find it inside the lobster’s body cavity.

Tomalley is often regarded as the most flavorful part of the lobster. Its taste is a more intense version of the lobster meat itself. Those who enjoy it typically eat it along with the lobster or use it to enrich soups and sauces.

Is the Green Goo in Lobster Safe to Eat?

This is where things get tricky. While many New Englanders treat tomalley as a prized delicacy, its safety has sparked some controversy. In 2008, the Food and Drug Administration (FDA) issued a warning against eating tomalley from lobsters caught in New England waters, citing dangerously high levels of toxins that could lead to paralytic shellfish poisoning (PSP).

Unlike the safe-to-eat toxins in lobster meat, the harmful ones in the digestive system aren't water-soluble, so they won't be removed by boiling. These dangerous toxin levels are often linked to a phenomenon known as red tide, an algae bloom.

With that said, it’s understandable that government agencies would advise caution. According to WebMD, lobster tomalley generally doesn’t contain high levels of PSP toxins, and since the FDA’s 2008 warning, no further advisories have been issued. If you choose to enjoy tomalley, as many New Englanders do, it’s best to consume it in moderation.

Creative Ways to Use Tomalley

If you’re ready to give tomalley a try, there are several ways to enjoy it. Of course, you can eat it with the lobster meat itself, but you can also save it to enhance soups or stews, like Auntie Anita’s Lobster Stew. This dish also incorporates lobster roe—the tiny eggs along the tail of female lobsters. According to reviewer LABSARE4ME, “The secret to the rich flavor is using both the tomalley and the roe. Once cooked, it melts into the stew, creating a fantastic flavor.”

Tomalley can also be blended with other ingredients like crushed crackers or breadcrumbs, as seen in recipes like Baked Fresh Lobster and Stuffed Lobster for Two. Additionally, many traditional Maine-style lobster rolls include tomalley for added flavor.