Why Does Lobster Roe Turn Red?
Lobster roe can look dark or greenish before cooking, which can make it easy to confuse with tomalley.
Once heated, however, the roe can develop a distinctive red or coral color.
That’s why cooked lobster roe is sometimes called coral.
Its texture is generally firmer and more granular than the creamy consistency of tomalley.
Can You Eat Lobster Tomalley?
This question deserves more nuance than a simple yes.
Tomalley has traditionally been eaten as a delicacy, but health authorities have sometimes advised consumers to avoid or limit eating lobster tomalley because contaminants or naturally occurring marine toxins can concentrate in this organ.
The hepatopancreas performs digestive and filtering-related functions, which means substances from the lobster’s environment may accumulate there differently than in its muscle meat.
For that reason, eating the lobster meat and eating the tomalley aren’t necessarily equivalent from a food-safety perspective.
Why Can Tomalley Contain Marine Toxins?
Certain microscopic algae in the ocean can produce toxins.
Shellfish and other marine animals may be exposed to these compounds through the food chain.
Some toxins can become concentrated in digestive organs.
Importantly, cooking doesn’t necessarily destroy every marine toxin.
So thoroughly cooking a lobster doesn’t automatically make contaminated tomalley safe.
This is why regional seafood advisories matter.
What About Contaminants?
Environmental contaminants are another consideration.
Because tomalley is involved in digestion and nutrient processing, some contaminants can accumulate there at higher concentrations than in lobster muscle.
The actual risk varies according to where the lobster was harvested and environmental conditions in that area.
