The Mystery of Lobster’s Green Goodies

Is It Safe to Eat?

Tomalley is edible, but health authorities occasionally advise limiting or avoiding its consumption in certain regions.

Because the tomalley acts as the lobster’s digestive organ, it can accumulate naturally occurring environmental contaminants, including certain marine toxins and pollutants. During harmful algal bloom events, these substances may become concentrated in the tomalley at higher levels than in the lobster’s meat.

For this reason, some public health agencies issue temporary advisories recommending that people avoid eating tomalley while continuing to enjoy the lobster’s tail and claw meat.

If you’re purchasing lobster from reputable seafood suppliers, it’s a good idea to stay informed about any local seafood consumption advisories that may apply to the waters where the lobster was harvested.

Does Every Lobster Have Tomalley?

Yes. Every lobster has a tomalley, although its size and color may vary depending on factors such as:

• Diet
• Age
• Season
• Overall health
• Molting cycle

Some tomalley appears bright green, while others may have yellowish or olive tones.