The first time you open a cooked lobster and notice a green substance inside, you may wonder what it is and whether it is safe to eat. This substance is called tomalley, and it is a natural part of a lobster’s digestive system. Although some seafood lovers consider it a delicacy, there are important food safety considerations to understand before trying it.
What Is the Green Substance Inside a Lobster?
Tomalley is a digestive organ that performs functions similar to those of the liver and pancreas in other animals. It helps produce digestive enzymes, absorb nutrients, and store energy. Its color can range from green to greenish-brown, depending on the lobster and its contents.
Tomalley is different from the lobster’s meat and roe. While the meat is commonly eaten, tomalley has a softer, creamy consistency and a more concentrated flavor. Its appearance may be unfamiliar to some diners, but its presence is a normal part of lobster anatomy.
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