Lobster is one of the great indulgences of dining. The sweet, succulent meat is truly delicious. But cracked open on your plate, you may find some unusual-looking parts that leave you wondering what exactly you’re eating. The orange coral? The green tomalley? Are these slimy bits actually edible?
As a lover of all things lobster, I’m going to solve the mystery of what’s inside that shell and arm you with the knowledge to fully enjoy this luxurious crustacean. Read on for a lobster anatomy lesson and guide to safely savoring every morsel!
The Bright Orange Stuff: Lobster Roe (Coral)
The vibrant orange substance found in the tail of some lobsters is called the roe or coral. This is where a female lobster’s eggs are formed prior to fertilization. When raw, the roe is dark green or black in color. But once cooked, it transforms into a bright burnt orange hue.
The texture is delicate and the taste is slightly salty and sweet. Lobster roe is prized by fans as a delicacy, and it can be eaten straight from the tail or used to garnish seafood dishes. From lobster bisque to stuffed lobster tails the sweet brininess of the roe enhances other ingredients.
Not all lobsters will have roe – only mature females develop it. So don’t be alarmed if your lobster tail lacks the pop of color. Simply savor the tasty tail meat instead.
The Green Goo: Lobster Mustard (Tomalley)
The green liver-like substance found in the body cavity of a lobster is called the mustard or tomalley. This soft green goo is essentially the lobster’s hepatopancreas, fulfilling the functions of both the liver and pancreas.
The mustard filters out toxins and stores energy while also aiding in digestion Its rich creamy texture and concentrated seafood flavor make it a prized delicacy for some lobster fans The tomalley is often used to thicken and flavor sauces and stocks.
However, because the tomalley serves as the lobster’s filter for toxins, health agencies sometimes warn against eating it. Concerns primarily center around the bioaccumulation of pollutants like mercury or PCBs. To stay on the safe side, limit how much tomalley you consume.
Other Parts of Lobster Anatomy to Know
Beyond the roe and tomalley, a lobster contains other odd-looking – but edible – parts. Here’s a quick guide to the lobster’s anatomy:
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Tail meat The sweetest, most tender meat, divided into small segments.
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Claws: The crusher claw has thick meat; the pincer claw has thinner meat.
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Knuckles: The joints where the claws connect to the body – contains tasty knuckle meat.
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Legs: The small walking legs have soft meat inside their shell.
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Body cavity: Contains the tomalley and any roe.
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Carapace: The hard shell that remains after removing tail and claws.
Cooking Lobster to Bring Out the Best Flavors
To get the most enjoyment out of your lobster, start with the freshest specimens when possible. Store live lobsters in the coldest part of your fridge until ready to cook.
Many cooking methods work well, including boiling, steaming, baking, and grilling. Boiling or steaming takes 10-12 minutes for a 1-1.5 pound lobster. Check for doneness by verifying the shell is bright red and the meat is opaque.
Season your cooking liquid with salt to draw out flavor. Cool lobster quickly once cooked so the meat doesn’t become rubbery. Serve with drawn butter or lemon wedges – and proudly eat the roe, tomalley, and other odd lobster parts if you wish!
Getting the Most Out of Leftover Lobster
Cooking a whole lobster often leaves you with leftover meat. Make the most of it! Refrigerate lobster meat for 2-3 days max. The versatile flavor pairs well in many dishes:
- Lobster omelets, frittatas or quiche
- Lobster salad on sandwiches or wraps
- Lobster mac and cheese or risotto
- Lobster rolls – mix with mayo, celery, lemon juice
- Lobster tacos or lobster pizza
- Lobster bisque or seafood chowder
Green Stuff in your Lobster or Langoustines?
FAQ
What are the orange balls in lobster tail?
What is the red stuff in my lobster tail?
Is it safe to eat lobster roe?
What part of lobster not to eat?
What does raw lobster smell like?
Raw lobster, whether whole or as tails, should have a clean and vaguely seaside smell, not fishy. Any lobster products that smell ‘fishy’ are unsafe to eat and should be avoided. A good rule of thumb is to carefully sniff the lobster, if you instantly pull back because the smell is pungent and revolting, that lobster tail has gone bad.
What do butterflied lobster tails taste like?
The butterflied lobster tails are painted with an aromatic garlic butter sauce which may remind you of a “fancy scampi .” They’re quickly broiled until just cooked through and juicy, with the sauce giving the tails a nice glossy sheen and the most incredible smell. The meat rests right on top of the shell like an unwrapped gift.
What is the tastiest part of a lobster?
The claws of hard-shell lobsters are full of tender, sweet meat. Knuckles: The two joints connect the large claws to the carapace. Connoisseurs say the knuckle meat is the tastiest. Tails: The tail holds the biggest piece of meat in the lobster. Digestive System: Lobsters have a three-part digestive system – foregut, midgut, and hindgut.
What do lobster eggs look like?
The red stuff is the “coral” or tiny lobster eggs of the female lobster. The eggs are aso called spawn. It is found at the base of the body and along the tail. The roe is black uncooked, but the color can vary depending on the lobster’s diet. Lobster eggs were once considered a delicacy, like caviar.