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It almost looked like a green dye was inside the lobster. The other lobster I cut open was white….. I just don’t want to get sick.

What is the green stuff you find in the cooked lobsters?

This is the tomalley or tamali, which functions like the liver, pancreas and intestines in the lobster. Many find it delicious to eat. Recently there have been concerns about finding dioxin in tomalley. The Maine Lobster Promotion Council offers this advice to consumers and concerned citizens: “(According to the Advanced Seafood Handbook,) ‘there are no known safety considerations when it comes to eating Lobster Meat. However, consumers are advised not to eat the tomalley, the light green substance found in the lobster’s carapace. This is the liver and pancreas, which are thought to accumulate contaminants from the environment.’ Much like the liver of other animals, the lobster’s tomalley is the natural filter for contaminants, like dioxins, from entering the system. Finding the dioxins in the lobster tomalley is regrettable, and certainly a sign of the times in which we live. However, it is also a reassuring indication of the lobster’s natural defense system at work, keeping the lobster meat wholesome, nutritious and delicious.”

http://www.lobsterinstitute.org

I have been trying to find this out for some time now. What is the imitation Lobster Meat made out of?

Actually imitation crab meat is made from a fish gel called surimi. Surimi is made from a mild-flavored, white-fleshed fish, usually the alaskan walleye pollock (Theragra Chalcogramma).

Surimi is produced by repeatedly washing the mechanically separated fish flesh, up to 15 times, until it is odorless and colorless. The flesh is then strained and mixed with additives to protect it from freezer damage. Sorbitol, polyphosphates, egg whites, and starch are examples of stabilizers. Sugar and salt are usually added. Shellfish flavor is added either as shellfish meat or extract, or by artificial flavors. The imitation crab is subtly colored with food coloring to resemble crab meat.

I hope that I answered your question to your satisfaction. Now my fee is to hook up with you and feed you finger foods and wine under the moonlight.

When you take apart a whole lobster to eat and pull the meat out, there is like a white cottage cheese-like substance attached to the outside of the meat. I am curious as to what exactly this is. Is it safe to eat? What is it’s nutritional content, is it real fatty?

It is the lobster blood, looks like egg whites, uncooked, it’s clear. it is safe to eat, try it in sauces.
An excellent source of Vitamin B-12; good amount of zinc; high in sodium (which contributes to hypertension); so persons with gout should minimise intake

Cracking a lobster can take a little work, but it’s worth it to get to that warm, tender Lobster Meat.

Duration : 0:2:6

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