meat. It isn’t something that appeared because you cooked the lobster incorrectly. And it certainly isn’t some bizarre mystery substance that shouldn’t be there.
It’s a completely normal part of the lobster’s anatomy.
But here’s the important takeaway: natural doesn’t automatically mean safe to eat.
Because lobster tomalley can accumulate environmental contaminants and marine biotoxins, health authorities advise against eating it. The safest way to enjoy your lobster is to stick with the delicious meat and leave the green stuff behind.
And honestly?
Once you know what that mysterious green
There’s more to discover. Continue to the next page for the rest of this article.
