Tag: Lobster tomalley

According to the U.S. Food and Drug Administration (FDA), the mean mercury level in American lobster between 2005 and 2007 was a low 0.107 ppm, a far cry from being "full" of mercury. While many associate large seafood with high mercury, lobsters and other crustaceans fall into the low-mercury category, but a nuanced understanding of where the metal accumulates is essential.

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.