Tag: Eating lobster

According to the U.S. Food and Drug Administration (FDA), American lobster is classified as a low-mercury seafood, making it a safer option than many larger predatory fish. With rising public awareness of environmental contaminants, many still question: is lobster high in mercury, and how often is it truly safe to consume?

According to culinary sources and seafood enthusiasts, the yellow-green substance found in a lobster is a delicacy known as tomalley. This article decodes what's the yellow stuff in a lobster and explores its culinary uses, color variations, and, most importantly, its safety.