Nutrition Guide: What Part of a Lobster Shouldn't You Eat?

October 26, 2025 •

4 min read

While the succulent meat of a lobster is a celebrated delicacy, not all parts of the crustacean are safe or pleasant to eat. For a safe and enjoyable dining experience, it's crucial to know what part of a lobster shouldn't you eat to avoid potential toxins or unpleasant flavors.

Quick Summary

The most important parts of a lobster to avoid eating are the tomalley (digestive gland), gills, intestinal tract, and stomach sac. These parts can contain toxins, sand, or simply taste unpleasant.

Key Points

Avoid Tomalley: The green liver and pancreas (tomalley) can accumulate high levels of environmental toxins and should not be eaten.
Discard Gills: The feathery gills act as filters, can harbor debris, and have an unappetizing texture, making them inedible.
Remove Stomach Sac: Always scoop out the hard sac behind the eyes, as it can contain sand and grit.
Devein the Tail: The dark intestinal tract running down the tail is safe to eat but can taste bitter and gritty; it's best removed for optimal flavor.
Eat with Caution: Lobster roe (eggs) is edible when cooked, but check for local health warnings, as it can also accumulate toxins during environmental events.
Use Shells for Stock: Don't discard the shells entirely. Save them to create a rich, flavorful stock for soups and sauces.
Focus on the Meat: The best parts of the lobster are the tail, claw, and knuckle meat, which are safe, delicious, and high in protein.

The Anatomy of a Lobster: Edible and Inadvisable Parts

Understanding the anatomy of a lobster is the first step toward a perfect meal. While the prize is often the tender claw and tail meat, there are other lesser-known edible parts, such as the meat in the knuckles and legs. However, several other parts should always be discarded, either for health reasons or simply because they are unappetizing. Knowing the difference ensures you get the most enjoyment and the best flavor from your lobster dinner.

Tomalley: The Controversial Green Substance

Often referred to as the 'green stuff,' tomalley is the lobster's hepatopancreas, functioning as its liver and pancreas. Historically considered a delicacy by some, tomalley's consumption is now widely discouraged by health organizations. The reason? As a filter organ, the tomalley can accumulate high levels of environmental toxins, including polychlorinated biphenyls (PCBs), dioxins, and toxins from harmful algal blooms, such as those causing paralytic shellfish poisoning (PSP). Cooking does not eliminate these toxins, and the US Food and Drug Administration (FDA) has issued warnings against its consumption. Sensitive individuals, including children and pregnant women, are advised to avoid it entirely.

Gills: The 'Dead Man's Fingers'

Located in the body cavity near the walking legs, lobster gills are feathery, spongy structures. They are responsible for filtering water and, as such, can contain a collection of bacteria, debris, and contaminants. Not only are they potentially unsafe, but their texture is tough and unappetizing, and they are essentially tasteless. The moniker 'dead man's fingers' serves as a clear reminder to leave this part on the plate.

Stomach Sac: The Gritty Surprise

Situated right behind the lobster's eyes is a small, hard sac that serves as its stomach. This sac can contain sand, shell fragments, or undigested food that the lobster consumed. Eating it results in an unpleasant, gritty texture and a bitter flavor that can ruin an otherwise perfect bite of meat. It is easily identified and removed during preparation.

Intestinal Vein: The Bitter Digestive Tract

Running along the back of the lobster tail is a dark, thin line known as the intestinal vein or tract. While not harmful to eat, it can leave a gritty and bitter taste that detracts from the sweet, clean flavor of the tail meat. Most chefs and home cooks recommend removing it, similar to how one would devein a shrimp. A shallow cut along the top of the tail and a simple pull or rinse is all that is needed to discard it.

Properly Preparing a Lobster for Safe Consumption

To ensure you and your guests have a safe and delicious meal, follow these simple steps for cleaning your cooked lobster:

Separate the tail: Grip the body with one hand and the tail with the other, then twist to separate them. You may see the green tomalley at this point, which you should discard.
Remove the stomach sac: With the body separated, locate the small sac behind the eyes and scoop it out.
Extract the tail meat: Crack the tail and pull out the meat in one piece. Make a shallow cut along the top and remove the dark intestinal vein.
Clean the body cavity: Peel off the main body shell to access the gills and any small pockets of meat. Discard the feathery gills.
Crack the claws and knuckles: Use a cracker to access the meat in the claws and knuckles.
Save the shells: For a truly resourceful culinary experience, save the empty shells to make a flavorful stock for bisques or sauces.

Edible vs. Inadvisable Lobster Parts

To help visualize the difference, here is a comparison of which parts to enjoy and which to avoid.


Part	Status	Description	Reason for Status
Tomalley	Inadvisable	The green, paste-like liver and pancreas found in the body cavity.	Potential accumulation of environmental toxins like PCBs and PSP.
Intestinal Vein	Inadvisable	The dark line running down the back of the tail meat.	Imparts a bitter, gritty taste. Best to remove.
Stomach Sac	Inadvisable	A small sac located behind the eyes, containing sand and grit.	Unpleasant, gritty texture and flavor.
Gills	Inadvisable	Feathery, spongy structures in the body, near the legs.	Filter water and can contain debris; unappetizing texture.
Tail Meat	Edible	The most sought-after part of the lobster; firm, sweet, and meaty.	Excellent source of lean protein. The primary part of the meal.
Claw Meat	Edible	Found in the pincers; often sweeter and more tender than the tail.	A flavorful and desirable part for rolls, salads, or eating on its own.
Knuckle Meat	Edible	Small sections between the claws and body; very sweet and tender.	A flavorful hidden treasure prized by connoisseurs.
Roe (Eggs)	Caution/Edible	The red or orange eggs found in female lobsters.	Can be eaten when cooked, but may contain toxins during harmful algal blooms. Check local advisories.

Can You Eat Lobster Roe?

Lobster roe, or eggs, is an edible part of a female lobster, but there are important considerations. When raw, the roe is black, but it turns a bright red, often called 'coral,' once cooked. It has a briny, popping texture and can be used in sauces or eaten directly. However, like tomalley, roe can also accumulate toxins during events like red tides, and some health departments have advised against its consumption during such periods. Always check current advisories for your area. For general advice on healthy seafood consumption, resources like Healthline provide excellent information on navigating potential risks.

Conclusion: Enjoying Your Lobster Safely

Eating lobster can be a delightful experience, but understanding which parts are edible and which are best left aside is key. By discarding the tomalley, gills, stomach sac, and intestinal vein, you eliminate the risk of consuming toxins and ensure a pure, flavorful meal. For those curious about the roe, checking local health advisories is a crucial step. Ultimately, focus on the delicious, nutrient-rich meat from the tail, claws, and knuckles for a truly safe and satisfying feast.

Frequently Asked Questions

It is not advisable to eat tomalley, the green digestive gland in lobster, as it can accumulate high levels of environmental toxins like PCBs and PSP during events like red tides. Health officials typically advise against its consumption.

The dark line in the lobster tail is the intestinal vein. While not harmful to eat, it can impart a gritty, bitter taste. It is best to remove it by making a shallow cut along the tail.

No, the feathery structures inside the lobster are the gills, also known as 'dead man's fingers.' They filter water and can contain debris, and they have an unappealing, tough texture.

The sac located behind the lobster's eyes is its stomach. It should be removed and discarded, as it can contain undigested food, sand, and shell fragments, leading to a gritty texture.

Accidentally eating a small amount of an inadvisable part is unlikely to cause serious harm, but it may result in an unpleasant taste or texture. The risk from toxins in tomalley is generally tied to larger, more frequent consumption.

Yes, lobster roe is safe to eat when cooked (it turns bright red) but with caution. It can also accumulate toxins during harmful algal blooms, so it's wise to check local advisories before eating.

No, the hard outer shell is not edible. However, the shells are full of flavor and can be used to make delicious stocks for soups and sauces.