The first time you open a cooked lobster and notice a bright green substance inside, it can be a surprising sight. Many people immediately wonder whether it is safe to eat, whether it is considered a delicacy, or whether it should be removed before serving. The green material is known as tomalley, the lobster’s digestive gland. It performs functions similar to a liver and pancreas, helping the lobster digest food, store nutrients, and process substances absorbed from its environment.

For generations, tomalley has been prized by some seafood lovers for its rich, creamy texture and bold, briny flavor. Others prefer to avoid it altogether because of its strong taste or concerns about food safety. Understanding what tomalley is and why opinions about it differ can help you make an informed decision the next time you enjoy lobster.