"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 05-05-2006, 10:40 AM   #31
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Quote:
Originally Posted by ironchef
If it's a lobster with claws, then I eat the claws first, the tail second, and the tomalley
Funny. I usually eat the lobster tamale last. Especially if its accompanied with some habanero salsa and sour crewam
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-05-2006, 10:53 AM   #32
Contest Winner
 
grumblebee's Avatar
 
Join Date: Feb 2006
Location: canada
Posts: 720
Quote:
Originally Posted by Mylegsbig
Funny. I usually eat the lobster tamale last. Especially if its accompanied with some habanero salsa and sour crewam
Is it safe to eat the tomalley? I used to always eat it when I went out for lobster but then my cousin turned me off it saying that people can become very ill from it. (due to potential contaminants because it's essentially what the lobster uses to "filter" it's meals)

I quite liked the tomalley even though it grossed most people out but I dont want to eat it if it will make me sick.
__________________

__________________
~passionate pescetarian~
grumblebee is offline   Reply With Quote
Old 05-05-2006, 10:56 AM   #33
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I used to eat it too grumblebee, but stopped because of the health issues. It is probably OK though if you just do it every one in a while. JMO.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-05-2006, 12:14 PM   #34
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
The reason why it's sometimes mentioned/written not to eat the tomalley is because the tomalley is actually the "liver" of the lobster, & like the liver in every other animal is where any toxins the animal has ingested will tend to concentrate.

However, like GB said, unless you were eating lobster every day, I am extremely doubtful that the small amount of tomalley normally consumed would make a dent in what we all probably consume toxin-wise on a daily basis - lol!!

The same seafood warnings are given about consuming too much fresh tuna/swordfish/shark, etc., except that's due to toxins accumulating in the flesh.

It also has a lot to do with where the seafood was harvested from - i.e. cleanliness of the water, etc.

I say - eat it & enjoy it. Moderation in all things (except perhaps hemlock, etc., lol!!!) won't hurt you.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-05-2006, 12:20 PM   #35
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well actually the warnings are not quite the same. Lobsters live on the bottom of the ocean and the liver is where the toxis concentrate so eating the liver is not quite the same as eating the flesh of a fish.

I think most of the concern with the tomalley is the accumulation of mercury, which is very dangerous even in small amounts.

This will not stop me from eating the tomalley every once in a great while, but I am not going to make a habit out of it either.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-05-2006, 12:36 PM   #36
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
GB, that explains your mercurial personality!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-05-2006, 12:47 PM   #37
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-05-2006, 01:00 PM   #38
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
GB, I watched some of Alton's lobster show. When he stepped on a roach to prove lobster was an insect, I almost gagged. Almost turned me off lobster for good. Thanks AB.
__________________
mish is offline   Reply With Quote
Old 05-05-2006, 01:03 PM   #39
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by buckytom
as far as size goes, i've found that up to about 3 pounds, lobsters taste pretty much the same, but get a little tougher as the size goes up.
I don't know, BT. The 2 pounder, like I mentioned, was tough as nails. Next time, maybe I should order Two 1 lbs instead, and get my fingers limbered up/get cracking.
__________________
mish is offline   Reply With Quote
Old 05-05-2006, 01:08 PM   #40
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
It could be that the lobster was tough because it was overcooked.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.