Understanding What is Lobster Coral and Green Matter

Ever wondered about those intriguing bits you sometimes find inside a cooked lobster – the vibrant orange or dark green parts? You’re not alone! Many lobster lovers are curious about these unique components, often called “lobster coral” and “green matter.” Let’s dive in and explore exactly what they are, whether they’re safe to eat, and how you can enjoy them.

What is Lobster Coral?

Lobster coral, also known as roe or lobster eggs, is the unfertilized eggs found exclusively in female lobsters. When raw, these eggs are typically dark green or black, but they transform into a beautiful, vibrant orange or coral color when cooked. This color change is a clear indicator that your lobster is properly cooked and ready to enjoy.

Key Facts About Lobster Coral:

Location: Found in the body cavity and sometimes extending into the tail of female lobsters.
Appearance: Dark green/black when raw, bright orange/red when cooked.
Taste & Texture: It has a rich, briny flavor, similar to caviar, with a firm, slightly grainy texture.
Edibility: Absolutely safe and considered a delicacy by many!

What is Lobster Green Matter? (Tomalley)

The green matter you might encounter in a lobster is called “tomalley.” This isn’t just any green stuff; it’s the lobster’s hepatopancreas, which functions as both its liver and pancreas. Unlike coral, tomalley is found in both male and female lobsters. Its color can range from a pale olive green to a deeper dark green or even grayish-green.

Key Facts About Lobster Tomalley:

Location: Found in the body cavity, often nestled between the main body and the tail.
Appearance: Ranges from pale to dark green, sometimes grayish.
Taste & Texture: It has a creamy, rich texture with an intense, savory, somewhat umami flavor, often described as a concentrated essence of lobster. Some find it slightly bitter.
Edibility: Generally considered safe to eat in moderation, but with important considerations.

Is It Safe to Eat Lobster Coral and Green Matter?

Both lobster coral and tomalley are traditionally considered edible and are highly prized in many culinary traditions for their distinct flavors. However, there are important safety notes, particularly concerning tomalley.

Safety of Lobster Coral

Lobster coral is completely safe to eat and is often enjoyed as a flavorful addition to lobster meat. It’s a natural, protein-rich part of the female lobster and poses no known health risks when consumed as part of a cooked lobster.

Safety of Lobster Tomalley (Green Matter)

Tomalley’s role as a filter for the lobster means it can accumulate environmental contaminants, such as PCBs (polychlorinated biphenyls), dioxins, and mercury. While the levels are usually low, regulatory bodies like the FDA in the United States and similar agencies in other countries advise caution.

Moderation is Key: It’s generally recommended to consume tomalley in moderation. Enjoying it occasionally as a treat is fine, but it shouldn’t be a regular staple in your diet, especially if you eat a lot of lobster.
Specific Groups: Pregnant women, young children, and individuals with compromised immune systems are often advised to avoid consuming tomalley altogether to minimize any potential risk.
Regional Advisories: Some regions may have specific advisories regarding tomalley consumption based on local water quality and potential contaminant levels. It’s always a good idea to check local health recommendations if you’re concerned.

Most experts agree that the risk from an occasional consumption of tomalley is very low for healthy adults. When in doubt, you can always choose to discard it.

How to Enjoy Lobster Coral and Tomalley

These unique lobster components can elevate your culinary creations, adding depth and richness to various dishes. Here’s how they’re commonly used:

Eating Them Directly

Many people simply enjoy eating the coral and tomalley straight out of the cooked lobster. The coral adds a burst of briny flavor and texture, while the tomalley offers a creamy, intense lobster essence.

Culinary Uses for Coral

Garnish: The vibrant orange color of cooked coral makes it a beautiful and flavorful garnish for lobster dishes, salads, or pasta.
Sauces & Butters: It can be finely chopped and incorporated into sauces, bisques, or compound butters to infuse them with a delicate lobster flavor and color.
Stuffing: Sometimes mixed with breadcrumbs or other ingredients to create a rich stuffing for baked lobster.

Culinary Uses for Tomalley

Sauces & Bisques: Tomalley is a secret weapon for adding an incredibly deep, savory lobster flavor to bisques, chowders, and sauces. A small amount can transform a dish.
Compound Butters: Blend tomalley into softened butter for a rich, flavorful spread that pairs wonderfully with grilled fish, steak, or crusty bread.
Pâtés & Spreads: Its creamy texture and intense flavor make it an excellent base for seafood pâtés or savory spreads.
Stir-fries & Risottos: A touch of tomalley can add an umami punch to seafood stir-fries or risottos.

When cooking with tomalley, remember that a little goes a long way due to its concentrated flavor.

How to Remove and Prepare Them

Accessing the coral and tomalley is straightforward once your lobster is cooked.

Separate the Tail and Claws: Twist off the tail and claws from the body.
Open the Body: Crack open the main body cavity. This is where you’ll find the internal organs.
Identify & Extract:
- Coral: Look for the bright orange, grainy material, usually along the sides of the body cavity or extending into the tail meat. Scoop it out carefully.
- Tomalley: Locate the green, creamy substance within the body cavity. It’s often found near the center. You can scoop it out with a spoon.
Discard Gills & Intestines: While extracting, ensure you discard the feathery gills (dead man’s fingers) and any visible dark intestinal tract (usually a dark line in the tail).

Storing Lobster Coral and Tomalley

If you’ve separated these components from the lobster meat and wish to store them, here’s how:

Refrigeration: Place them in an airtight container and refrigerate for up to 2-3 days.
Freezing: For longer storage, you can freeze coral and tomalley. They can be frozen for several weeks or even months. It’s best to freeze them in small portions if you plan to use them for flavoring in future dishes. Thaw in the refrigerator before use.

Different Types of Lobsters and Their Internal Parts

While this discussion primarily refers to “true” lobsters, like the American (Maine) lobster or European lobster, it’s worth noting that other crustaceans, like spiny lobsters, do not have claws and their internal anatomy might differ. Spiny lobsters, for instance, typically do not have tomalley in the same way true lobsters do.

Frequently Asked Questions About Lobster Internal Parts

Q: What does tomalley taste like?

A: Tomalley has a rich, intense, and savory flavor, often described as a concentrated essence of lobster. It has a creamy texture and can have slightly bitter or umami notes.

Q: Can you eat raw lobster coral?

A: While the coral is safe to eat when cooked, it’s generally not recommended to eat it raw, especially due to potential texture and taste preferences. Cooking also ensures any potential microbial concerns are addressed, just as with other seafood.

Q: What are the black bits sometimes found in lobster?

A: The black bits are usually uncooked coral (roe) in a female lobster. When cooked, these turn orange. If it’s a black line in the tail, that’s typically the intestinal tract, which should be removed and discarded.

Q: Why is my lobster’s green matter very dark?

A: The color of tomalley can vary from light olive to very dark green or even grayish. This variation is normal and can depend on the lobster’s diet and individual characteristics. As long as it smells fresh, the color difference isn’t typically a sign of spoilage.

Conclusion

Lobster coral and tomalley are fascinating and flavorful parts of the lobster experience. While coral is a universally enjoyed delicacy, tomalley offers a rich, unique flavor best savored in moderation due to its potential to accumulate environmental compounds. Understanding what these parts are allows you to appreciate the full spectrum of a lobster’s culinary potential, adding an extra layer of gourmet enjoyment to your seafood meals!