tomalley

Serve the hot soup with the pieces of tomalley toast on the side.

Place the lobster tomalley and roe, if there is any, in a small bowl.

Add this to the reserved tomalley and beat thoroughly to blend.

The lobster's green tomalley is the traditional trophy here.

Cut lobster meat into 1-inch chunks, and set aside in a bowl with tomalley.

You should also discard the cooking liquid and hepatopancreas or tomalley.

Spread one side of each with a thin layer of the tomalley mixture.

Run briefly under the broiler until the tomalley mixture starts to bubble.

Add the tomalley and roe; stir, and place in the oven for 3 minutes.

The lobster tomalley is pureed and spooned on as a garnish.

In crabs and lobsters, the tomalley should be discarded.

Discard the sac in the head, leaving the tomalley, and slightly crack the claws.

Add lobster meat and tomalley to pan, and stir.

Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac.

Remove any meat from body cavity, as well as the green tomalley (liver), and set aside.

Force tomalley through a strainer and chill.

The tomalley in general can be consumed in moderation (as with the livers of other animals).

Let the tomalley -the inner soft portion of the bodies -empty into a mixing bowl.

Reserve tomalley and roe, if present.

Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe.

These parts, known as the tomalley or liver, contain high levels of PCB's.

(And don't even think about the crabs' hepatopancreas, better known as mustard or tomalley.)

Next, you unhinge the back shell, the carapace, from the body, and eat the green digestive gland called the Tomalley.

He twisted off the tail, dropped it into the pot, and rooted around the body cavity with his fingers for the slithery green tomalley.

Discard the green tomalley.