FDP Forum / Lobster Lovers - To tomalley or not/ 6 messages in thread.

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1600

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USA

North of I10
Dec 31st, 2017 06:16 PM        

So I like to have whole steamed lobsters a couple times a year at home. I like having a bit of the tomalley with the bites dipped in butter. I know the negative aspect of it but it tastes good. I also love the "fat" from crawfish heads which is basically the same thing. So do you eat the tomalley?



Blacksunshine

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Houston

Dec 31st, 2017 06:40 PM        

Lobster, no.<br /> <br /> But being half Coonass (Cajun) I suck the innards out of crawfish.<br /> <br />



Peegoo

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Curled up

in the fecal position
Dec 31st, 2017 07:25 PM        

I thought this was going to be about a Mexican lobster dish.<br /> <br /> Carry on...<br /> <br /> <br /> <br /> <br /> <br /> Seriously, no, not with lobster for me.<br /> <br /> Some of the locals here around the Chesapeake Bay like a bit of the "mustard" of the blue crab when cracking 'em open on the brown butcher paper and washing it down with a cold beer. Meh...I can take it or leave it.



1600

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USA

North of I10
Dec 31st, 2017 08:47 PM        

It's a bit strange that I like blue crab a lot and eat them often but I have never really thought the "mustard" had a good flavor. Same with the live Dungeness crabs I cook. Crab stuff just doesn't taste as rich/buttery as the stuff out of crawfish and lobster.



Peegoo

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Curled up

in the fecal position
Dec 31st, 2017 09:52 PM        

I think it's the retsina effect in action. Early settlers didn't waste much (they ate everything). Eating the "mustard" carried over as a tradition and people have trained themselves to enjoy it.<br /> <br /> Retsina is a Greek wine that has pine resin flavoring added. It tastes like a mixture of wine and turpentine to me. The common belief is that ancient Greeks sealed their wine containers with pine resin to keep air out and preserve wine for long-term storage. The flavor of the pine resin became part of the experience, and tradition is hard to squelch.<br /> <br /> I coined the term "retsina effect" in the mid-80s when I lived in Greece to describe the mechanics behind the reason why a generally unpleasant-tasting food or beverage is popular in certain cultures. And the term caught on. There are many similar cases of this curious behavior in action around the world.



NoSoapRadio

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Mass., Amerika

CO2 ... is there anything it can't do?
Jan 1st, 2018 12:01 PM        

I'm a tomalley eater but my experience is strictly with proper northeast lobsters. I'll eat it straight from the body of a boiled lobster but it is best, IMO, when stirred into softened butter. This can be spread on toast or my preference, used to make a sauce when I make lobster ravioli.<br /> <br /> The lobster roe, OTOH, is another kettle of shellfish. Once the lobster is boiled as usual and the roe has turned red, it is a tasteless rubbery mess. The roe is best when the lobster is undercooked and the roe is still black.



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