When you crack open a whole lobster, you may find a soft green substance inside called tomalley, which is actually the lobster’s hepatopancreas, an organ involved in digestion, nutrient absorption, and metabolism. Some people consider its creamy texture and intense seafood flavor a delicacy, but it can also accumulate contaminants and marine toxins, so seafood safety authorities may advise avoiding it from certain areas. If you are unsure about the lobster’s source or local safety guidance, you can simply leave the tomalley untouched and enjoy the tail and claw meat instead…
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