We rinsed them well and they seemed ok, but not as tasty. If it's your first time with lobster, master Steamed Lobster 101, then you can graduate to the more advanced New England-style Lobster Bake. Also, this was on the north shore of Long Island, and they said their lobsters come from Maine. The base is lobster meat, sea scallops, large shrimp and sometimes I will add haddock…The tomalley adds such a great flavor…I ‘M FORM MAINE AND HAVE BEEN EATING SEAFOOD ALL MY LIFE ,AND I’M 65, I LOVE CRAB, CLAMS, MOST ALL FISH, SCALLOPS, BUT WHAT I LOVE THE MOST IS LOBSTER, I EAT JUST ABOUT EVERTHING IN A LOBSTER EXCEPT THE HEAD AND THE EYES, THAT I WILL NOT EAT, BUT EVERYTHING ELSE I DO , ESPECIALLY THE GREEN TOMALLEY, THE RED EGGS ( ROE ) AND JUICE , WHEN I GET DONE , MOSTLY ALL THATS LEFT IS THE SHELL, NOW I HAVE READ SOME OF COMMENTS UP ABOVE, ONE WAS FROM RICK WILSON,HE WANTED TO KNOW WHAT THAT ( DARK WORMY THING WAS,IN A TAIL OF A LOBSTER… ITS WHAT THEY CALL, OR I CALL THE POOP-SHOOT, WHERE THE WASTE OF THE LOBSTER GOES THROUGH, ALMOST LIKSE AN INTESTINE, WHEN YOU SPLIT THE TAIL OPEN YOU WILL ALWAYS SEE IT, SOMETIME ITS VERY LIGHT IN COLOR, JUST REMOVE IT WITH YOUR FINGER AND EAT THE TAIL. the red (roe/eggs) stuff, supposed to be a delicacy, you can be the judge of that Several months ago, I bought a lobster and ate everything but the eyes. I did read about the green tomalley and it can happen from an infected female from Maine or Red Tide. Next time, I will avoid eating the tomalley.The dark green (almost black) color sounds like it is undercooked roe, especially if it is found along the tail of a female lobster. Oysters. It is also often used in sauces and stocks which are made from the whole lobster’s body. and yes there is a ‘poop’ vein like shrimp. I feel like I’m a part of the lobster somehow, like there’s a real connection to my food by being able to taste what’s in the cavity up there as well. You can taste the difference in our live Maine lobsters. Since the tomally acts like a liver and pancreas, it is a filter which can accumulate pollutants from the environment.The FDA advisory applies only to the tomalley; the FDA report cited studies that have shown that, even when high levels of PSP toxins are present in lobster tomalley,The FDA recommendation includes lobsters from South Carolina all the way to Northern Canadian coast line. !To add, my dinner companion felt the black on hers was more like squid ink. Made from premium lobster tomalley and roe, it is ideal in chowders, soups, sandwiches and dips.
Now I’m thinking that it may have been the tomalley that I ate. Our Green Lobster Tamale (Raw/Uncooked) is taken from Fresh Lobster Bodies from our facility. Would this be part of the tomalley? 6 Cans of Lobster Spread (Paste/Pate) - Same great product with a new name! We had a female with tons of eggs inside. Over time, the lobster’s “new” shell fills out with meat, and becomes firmer to the touch. Harvested when cooking our fresh lobster meat and is perfect for your special seafood recipe. I was dizzy still 24 hours later and in bed all day with vomiting. When our steamed 2lb lobsters came, we opened up the tail section, and all the meat was covered with a green ooze, which I assumed to be tomalley, but I had never seen it outside the head. i believe your lobsters were undercooked. I would wash off the tomally. The lighter green color found mostly in the abdomen (‘head’ cavity’) is the liver, or tomalley, and it stays green, but just becomes ‘firmer’ as it cooks.Lobsters and shrimp are insects of the sea and should be avoided. The live lobsters we offer for sale online were caught in the Atlantic, and they are not raised with antibiotics or hormones. In addition, there was black liquid that oozed out onto the plate, and the inside of the head seemed to be loaded with the green ooze.
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