@ossobuco,
tomalley is the green paste that resides in the top of the thoracic section of the lobster shell. It is probably the liver (Im not certain what organ , nor do I really wanna know). It has a greenish color and is of a hummus like texture. It has a mild lobstery and sea foam taste and is just about the best part of the lobster. I understand that, like any liver, it can be loaded with toxicants. SO I only eat the tomalley from one lobster a week when we are up in MAine (the rest of the year we may eat lobster once, if we can have em flown in one day from Maine--Those tanked lobsters in a supermarket are mealy, and full of waste and sewage products. They ahve a mealy strong flavor/texture and , once youve eaten a really fresh hard shell lobster, youd never settle for anything less, trust me. I know of what I speak about eating (and cooking) a lobster.
Im a confirmed Orthodox Homarterian ( I made the conscious decison to follow that way many years ago and have never strayed). I cook my lobsters only a few minutes from removing them from their seawater playground and remove the rubber bands from their claws. Then I plunge them headfirst into BOILING seawater. The lid must be placed on the big kettle immediately because they convulse for a few seconds. (Their screaming is composed only of a few random clicks of their claws) They are cooked for leass than 5 m inutes per pound and eaten immediately. Butter is optional since many people whose tastes I respect highly, scorn the use of dairy products and seafood because of imparted tastes and butyric odors. I personally like butter on the tail but prefer eating the legs, muscle packets, and claws, sans anything but the meat itself.
I usually keep a bowl of Herrs Blue corn tortilla chips to dip the tomalley. Nobody else in the family will eat the tomalley and they think Im just a fool.
I can not eat a lobster for more than one day in a row. I cannot eat it two nights back to back. Its way too rich. I must have a day or more to recoup my essence and my precious bodily fluids. Maine lobsters are the best. Ive had the same kinds in France but the French crap it up . In this one beast , the French seem to dsicount their rule toward simple preparation. ANy sauce on a lobster screws up the texture which is, along with the sweet flavor, a second base of enjoyment of this food.
I must now book a flight back up to Eastport Me. Im hungry for a nice 2.5 pounder.
