which should have the familiar firm, pale appearance you’d expect from properly cooked lobster.
Why Is Lobster Tomalley Green?
This is one of the most fascinating parts!
The tomalley is involved in digestion and nutrient processing, and its color comes from the pigments and contents associated with the organ.
Unlike lobster meat, which is primarily muscle tissue, tomalley is an organ with a completely different biological job.
That’s why the texture and appearance can be so dramatically different.
It may look like a soft green paste tucked underneath the shell,
There’s more to discover. Continue to the next page for the rest of this article.
