from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The soft, green liver of cooked lobster, considered a delicacy.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The hepatopancreas of a crustacean.
from The Century Dictionary and Cyclopedia
- n. The soft yellowish or greenish hepatic substance or so-called liver of the lobster. As used for food it is also called sauce. See green-gland (under gland) and hepatopancreas.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. edible greenish substance in boiled lobster
A substance known as tomalley access the lobster's liver and pancreas.
Same with crawfish tomalley except orange instead of green.
I think I would like tomalley more if it weren't that color.
And, I'm sure this may gross some of you out but to me, it's like finding a pot of gold at the end of the rainbow: lots of tomalley, the creamy, green substance found in the cavity of the lobster:
Is it safe to eat fish skin or crab and lobster entrails (tomalley)? —
The Food and Drug Administration warned against eating lobster tomalley in the summer of 2008 due to high levels of a naturally occurring toxin likely stemming from red tides, or dangerous algal bloom.
Don't eat the green tomalley, or liver, in lobsters or the "mustard" in blue crabs; they may contain high levels of harmful chemicals known as PCBs or other toxins.
And you should avoid eating tomalley, the greenish substance in a crustacean's gut that serves as a liver and pancreas, even though some people consider it a delicacy.
Is it safe to eat fish skin or crab and lobster entrails tomalley?
I like to also reach under the shell and scrape out the yellow tomalley.