| General |
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| Are large lobsters tougher than small lobsters? |
| Most people find there is no difference in tenderness between the meat of small and large lobsters. However, cooking a lobster for too long can make it tough |
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| Are there parts of a lobster that are poisonous? |
| There are no known safety considerations when it comes to eating lobster meat. However, consumers are advised not to eat the tomalley, the light green substance found in the lobster's carapace (body). This is the liver and pancreas, which are thought to contaminants from the environment. Much like the liver of other animals, the lobster's tomalley is the natural filter for contaminants from entering the system. It is reassuring to know that the lobster's natural defenses system is at work, keeping the lobster meat wholesome, nutritious and delicious |
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| What color is a lobster's blood? |
| Colorless. When exposed to oxygen, it develops a bluish color. |
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| What is "tomalley"? |
| Tomalley is the lobster's liver. It turns green when cooked and is considered a delicacy. |
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| Why were my lobsters greenish blue when i got them? |
| This is a common question. People think lobsters are red but in fact they only turn red after they are cooked. |
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| What is the best way to store cooked lobsters? |
| The best way to store cooked lobsters are on their backs so that they will retain their juices. |
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| How can you reheat cooked lobsters? |
| You can reheat cooked lobsters by emerging them in boiling water for 2 to 3 minutes. |
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