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It’s called tomalley. But don’t let the fancy name fool you. It’s the lobster’s liver and pancreas – and some people think it’s a delicacy. It’s not. Just like your liver, it’s been filtering toxins and contaminants from the ocean. That’s why the Advanced Seafood Handbook says, don’t eat it!

So what about the reddish stuff in the tail? Yes, eat that. It’s roe, also known as eggs, like lobster caviar. And that IS considered a gourmet treat.

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