What’s That in My Lobster? Decoding the Green, Red, and Black “Stuff”
Crack into a whole lobster, and you might be surprised – or confused – by what’s inside. If you’ve ever spotted green goo, black jelly, or bright red bits where you expected clean white meat, you’re not alone. Here’s what those mystery colors really are, and whether or not you should eat them.
The Green Stuff: Tomalley
That green paste inside a lobster? That’s called tomalley. It functions as both the liver and pancreas of the lobster and has a soft, rich texture that some call a delicacy. Fans describe its taste as briny and buttery.
Is it safe to eat?
Technically, yes – but with caution. Tomalley can accumulate toxins like PCBs or harmful algae-related compounds if the lobster comes from affected waters.
In moderation, and when sourced from clean regions like Maine’s cold, clear waters, it’s generally considered safe. That said, some people choose to avoid it entirely, especially vulnerable groups like pregnant women or children.
The Red Stuff: Roe (Lobster Eggs)
If your lobster is a female and you see bright red bits, that’s roe – lobster eggs. When raw, the roe is black and gel-like, but once cooked, it turns a vivid red. Lobster roe is highly prized in culinary circles and can be used in sauces, spread on toast, or just eaten straight.
Is it safe to eat?
Yes. In fact, it’s considered a delicacy. If the roe hasn’t turned red during cooking (meaning it’s still black), it just means the lobster was undercooked – pop it back in the pot for a few more minutes.
The Black Stuff: Uncooked Roe or Digestive Material
Black jelly-like material can sometimes be mistaken for spoilage. In most cases, it’s just undercooked roe or part of the digestive tract. It might look off-putting, but it’s not harmful – just not something everyone wants to eat.
Can You “Purge” a Lobster Before Cooking?
Unlike clams or mussels, you can’t really purge a lobster in the same way. But if you want to minimize digestive residue, here are a few tips:
- Hold your lobster live in clean, cold saltwater for a few hours before cooking. It won’t completely “flush” them out, but it can help.
- Remove the vein (intestine) that runs along the tail after cooking – just like you would with shrimp.
- Crack carefully and clean out the body cavity if you want to avoid eating tomalley or digestive parts.
Most restaurants serve only lobster tails or claw meat, which are already cleaned and prepped. Whole lobsters – with all their “extras” – are typically served in more traditional or high-end seafood spots.
For home cooks, this can be part of the experience, and with fresh lobster from trusted sources like Pine Tree Seafood, you can explore the whole thing confidently. So next time you crack open a lobster and find some colorful surprises, you’ll know exactly what you’re looking at – and whether to savor it or scoop it aside.
Ready to handle a Maine lobster for yourself? Order today or come into our Scarborough, Maine location to purchase fresh caught Maine lobster.