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Buy lobster from reputable seafood markets, grocery stores, or restaurants that follow proper food safety practices. Commercial suppliers are generally monitored more closely for water quality and harvesting regulations than unknown or recreational sources.
Fresh lobster should have:
A clean ocean smell
Firm, translucent meat before cooking
No sour or ammonia-like odor
A hard shell with no obvious damage
If you’re harvesting lobster yourself, always check local advisories regarding water quality and harmful algal blooms before consuming any part of the animal.
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Should You Eat the Green Stuff?
There’s no universal answer.
Some seafood enthusiasts consider tomalley a prized delicacy with an intense, buttery seafood flavor. Others avoid it entirely because of food safety recommendations.
Both choices are perfectly reasonable.
If you decide to eat it:
Enjoy it only occasionally.
Eat small amounts.
Make sure the lobster comes from clean, regulated waters.
If you’d rather skip it, you’re not missing the primary edible portion of the lobster. The tail, claws, knuckles, and legs provide the sweet, tender meat that makes lobster famous around the world.
Common Myths About Lobster Tomalley
Myth: Green means the lobster is spoiled.
Fact: Healthy tomalley is naturally green because of pigments in the lobster’s digestive system.
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Myth: It’s lobster poop.
Fact: No. Tomalley is an internal organ that functions like a liver and pancreas. Waste is expelled separately.
Myth: Cooking makes it completely safe.
Fact: Cooking destroys harmful microbes but does not remove naturally occurring marine toxins or environmental contaminants.
Myth: Everyone should avoid it.
Fact: Many people eat tomalley without issue. Health authorities simply recommend moderation, especially for vulnerable groups or when seafood comes from uncertain sources.